In a bowl, mix 200 grams of crushed digestive biscuits with 100 grams of melted unsalted butter. Press this mixture onto the base of a greased 8-inch springform pan and refrigerate for 30 minutes.
In a separate bowl, blend 500 grams of softened cream cheese, 200 grams of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
In another bowl, whip 200 ml of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Puree 2 ripe mangoes and fold half of the mango puree into the cream cheese mixture. Pour this mixture over the biscuit base and smooth the top with a spatula.
Pour the remaining mango puree over the cheesecake and use a toothpick to create a swirl pattern on the surface.
Refrigerate the cheesecake for at least 6 hours or overnight to set.
Once set, remove the cheesecake from the springform pan and serve chilled.