Brush a 9" springform pan with softened butter, and line it with a circle of parchment paper on the bottom, and strip(s) of parchment paper along the edges. Set aside.

Blitz the Nilla wafers in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine.

Transfer the crumbs to the prepared pan, and press down tightly using the back of a measuring cup or large spoon to form a tight, even crust.

Place in the fridge to set while you work on the cheesecake layer.

Add the cream cheese to a bowl, and use an electric mixer to whisk until creamy. Scrape the bowl to ensure there are no unmixed lumps.

Add the melted mango ice cream and whisk again for 1-2 minutes on medium speed until smooth.

Prepare the gelatin by sprinkling it over ice cold water, and let it set in the fridge for ~10 minutes. Then microwave until fully dissolved.

Pour the dissolved gelatin into the cheesecake mixture, and whisk until just combined.

Pour the cheesecake mixture on top of the crust in the springform pan. Gently shake the pan to spread the mixture, and place back in the fridge to set.

Cook mango pulp in a saucepan on low heat until reduced to half its original volume. Let it cool for 5 minutes.

Mix the pulp with the melted mango ice cream.

Prepare 2 teaspoon gelatin in 2 tablespoon water as in the previous step for the cheesecake.

Add the dissolved gelatin to the pulp mixture and whisk to combine.

Ensure the cheesecake layer has set for at least 2 hours before pouring the pulp mixture on top without mixing.

Let the cheesecake set overnight for 12+ hours until fully set.

Chop the fresh mangoes and whip the heavy cream.

Remove the cheesecake from the fridge and carefully peel off the parchment paper.

Transfer the cheesecake to a serving stand, pipe on the whipped cream around the edges, and garnish with chopped mangoes.

Slice, serve & enjoy!