Crust:

1. 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
2. Blitz the Nilla wafers in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine
3. 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
4. Place in the fridge to set while you work on the cheesecake layer

Mango cheesecake:

1. Add the cream cheese to a bowl, and use an electric mixer (or stand mixer with paddle attachment) to whisk until it is creamy, taking care not to overmix. Scrape the bowl once or twice to ensure there are no unmixed lumps
2. Add the melted mango ice cream, and whisk again for ~1-2 minutes on medium speed. Scrape the bowl in the middle to ensure all the cream cheese mixes with the ice cream. The mixture should be smooth and slightly fluffy. Do not overmix
3. Separately, prepare the gelatin. Pour the ice cold water to a small bowl with a wide surface area. Sprinkle over the gelatin. Gently stir once to ensure all the gelatin is soaked. Place in the fridge for ~10 minutes until the mixture becomes fully sets. Then microwave in 15 second increments, stirring in between, until the gelatin has completely dissolved in the water and there are no lumps remaining
4. Pour the dissolved gelatin mixture into the cheesecake mixture, and whisk until just combined
5. 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

Mango pulp cream (optional)*:

1. Add the mango pulp to a saucepan, and cook and stir on low heat until the pulp reduces to approximately half its original volume. Let it cool down for 5 minutes
2. Mix the pulp with the melted mango ice cream
3. Prepare the 2 tsp gelatin in 2 tbsp water just like you did in step 3 of the mango cheesecake above
4. Add the dissolved gelatin to the pulp mixture and whisk to combine
5. Make sure the cheesecake layer has set for at least 2 hours so when you pour the pulp mixture on top, it does not mix with the cheesecake layer. You can test this by gently pouring a spoonfull of the pulp mixture onto the cheesecake and making sure it is sitting on top instead of mixing in. Gently pour the entire pulp mixture on top of the cheesecake, then place the whole thing back in the fridge

Decoration & serving:

1. Let the cheesecake set overnight for 12+ hours until it is fully set
2. Chop the fresh mangoes and whip up the heavy cream
3. Remove the cheesecake from the fridge. Open the sides of the pan and carefully peel off the parchment paper
4. Carefully transfer the cheesecake to a serving stand. Pipe on the whipped cream around the edges, and garnish with the chopped mangoes
5. Slice, serve & enjoy!

Video tutorial: