Crust:

1. Prepare the pan: Brush a 9″ springform pan with softened butter and line it with parchment paper for easy removal later.

2. Make the crust: Blitz the Nilla wafers or Graham crackers into fine crumbs. Add the melted butter and blitz to combine.

3. Form the crust: Transfer the crumbs to the prepared pan and press them down firmly using a measuring cup or spoon.

4. Chill the crust: Place the crust in the fridge while preparing the cheesecake layer.

Mango Cheesecake:

1. Prepare the cream cheese mixture: Whisk the room temperature cream cheese with an electric mixer until smooth and creamy.

2. Add the mango ice cream: Add the melted mango ice cream and whisk for 1-2 minutes until fully incorporated.

3. Prepare the gelatin: Sprinkle gelatin over ice-cold water and let it set in the fridge for 10 minutes. Microwave in 15-second intervals until fully dissolved.

4. Combine gelatin with cheesecake mixture: Add the dissolved gelatin to the cheesecake mixture and whisk to combine.

5. Assemble the cheesecake: Pour the mixture onto the crust in the springform pan. Smooth it out and refrigerate for at least 2 hours to set.

Mango Pulp Cream (Optional):

1. Cook the mango pulp: Cook mango pulp in a saucepan over low heat until reduced by half. Cool for 5 minutes.

2. Mix pulp with ice cream: Combine cooled mango pulp with melted mango ice cream.

3. Prepare gelatin: Sprinkle gelatin over ice-cold water, dissolve, and add it to the pulp-ice cream mixture. Whisk to combine.

4. Check cheesecake consistency: Ensure the cheesecake has set for at least 2 hours. The pulp mixture should sit on top without mixing into the cheesecake.

5. Add topping: Gently pour the pulp mixture over the cheesecake layer and spread it evenly. Refrigerate to set.

Decoration & Serving:

1. Let the cheesecake set: Refrigerate for at least 12 hours or overnight for best results.

2. Prepare mangoes and whipped cream: Whip the cream to stiff peaks and chop the fresh mangoes.

3. Remove from the pan: Open the springform pan and carefully peel off the parchment paper.

4. Transfer and decorate: Transfer to a serving stand, pipe whipped cream around the edges, and garnish with fresh mango cubes.

5. Serve: Slice, serve, and enjoy!