1️⃣ Prepare the crust:
Crush the digestive biscuits into fine crumbs and mix them with the melted coconut oil. Press this mixture firmly into the bottom of a springform pan to form the crust. Refrigerate for 30 minutes.

2️⃣ Make the filling:
In a bowl, combine the gelatin powder with cold water and let it bloom for about 5 minutes. In another bowl, beat the cream cheese until smooth. Add the mango puree, powdered sugar, coconut cream, and vanilla extract. Mix until well combined.

3️⃣ Melt the gelatin:
Gently heat the bloomed gelatin in the microwave for about 10-15 seconds until dissolved. Stir it into the mango mixture until fully incorporated.

4️⃣ Assemble the cheesecake:
Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.

5️⃣ Add the topping:
Once set, arrange fresh mango slices on top of the cheesecake and sprinkle with toasted coconut flakes for garnish.

6️⃣ Serve:
Carefully remove the cheesecake from the springform pan, slice, and enjoy this tropical delight! 🥭🥥😋