Follow these simple steps to create your No-Bake Mango Cheesecake:

1. Prepare the Base: In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are well-coated.
2. Form the Crust: Press the biscuit mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to compact it evenly.
3. Chill the Crust: Place the crust in the refrigerator for about 15-20 minutes to set.
4. Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
5. Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold this into the cream cheese mixture.
6. Add Mango Puree: Stir in the mango puree until well combined. If using gelatin, dissolve it in cold water and add it to the mixture.
7. Combine: Gently fold the whipped cream into the mango and cream cheese mixture until fully incorporated.
8. Pour the Filling: Spread the mango filling over the chilled crust, smoothing the top with a spatula.
9. Chill Again: Return the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight for best results.
10. Garnish and Serve: Once set, remove the cheesecake from the springform pan. Top with fresh mango slices if desired.