Preheat your oven to 180°C (350°F). In a bowl, combine the crushed digestive biscuits or graham crackers with the melted butter until well mixed.

Tip: Make sure the mixture resembles wet sand for an even crust.

Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition.

Tip: Scrape down the sides of the bowl to incorporate all ingredients evenly.

Stir in the fresh mango purée, sour cream, vanilla extract, lime juice, and cornstarch until fully combined, creating a luscious, creamy mixture.

Pour the filling over the cooled crust and spread it evenly. Bake in the oven for about 50-60 minutes, or until the edges are set and the center slightly jiggles.

Tip: The cheesecake will firm up as it cools, so don’t worry if it seems a bit wobbly.

Once baked, turn off the oven and leave the cheesecake inside for an hour to cool gradually. After that, let it cool at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, or overnight for best results.