Prepare the Crust:
Crush the digestive biscuits into fine crumbs using a food processor or blender. Mix the crumbs with melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Chill in the refrigerator while preparing the filling.
Prepare the Filling:
In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Add Greek yogurt, lemon juice, and vanilla extract to the cream cheese mixture, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Microwave the bloomed gelatin for 10-15 seconds until dissolved, then quickly stir it into the cream cheese mixture.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Fold in diced mangoes until evenly distributed.
Assemble the Cheesecake:
Pour the filling over the prepared crust and spread it out evenly. Tap the pan gently to remove any air bubbles.
Cover and refrigerate the cheesecake for at least 4 hours or overnight until set.
Add the Topping and Serve:
Just before serving, top the cheesecake with fresh passion fruit pulp, arranging mango slices and mint leaves as garnish.
Additional Tips:
Setting Time: Ensure the cheesecake has ample time to set in the refrigerator to achieve the best texture.
Serving: For cleaner slices, dip your knife in hot water and wipe it dry before cutting each slice
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