Prepare a 22cm (9 inch) springform pan by turning the base upside down and lining it with baking paper. Grease the sides with butter or cooking spray.

Make the biscuit base by blitzing Arnott's Marie biscuits, white sugar, and melted unsalted butter in a food processor until fine crumbs form. Press into the bottom of the prepared pan.

Sprinkle gelatin powder over cold tap water in a heatproof bowl and let it bloom for 5 minutes. Microwave until dissolved and let cool slightly.

Blend the mango flesh until smooth, reserving some for the jelly topping. Combine the remaining mango, Philadelphia cream cheese, caster sugar, whipping cream, and cooled gelatin in a food processor until smooth.

Pour the mango filling over the biscuit base, smoothing the top. Cover and refrigerate for at least 3 hours until set.

Prepare the jelly topping by dissolving gelatin with reserved mango and fresh lemon juice. Once cool, carefully pour over the set cheesecake.

Refrigerate for an additional 12 hours to ensure the jelly is firm and cheesecake is stable.

Whip the cream with sugar and vanilla extract; remove the cheesecake from the pan, decorate and serve with whipped cream and fresh fruits.