Preheat your oven to 175 degrees Celsius. Using a food processor or a regular mixer grinder, blitz the digestive biscuits to a coarse powder. Add in the caster sugar and melted butter, and using your hands, knead the mixture for a minute.
Press the biscuit mixture into the base of a springform pan that has been greased and lined with parchment paper. Bake the base for 10 minutes, then take it out and leave it to cool.
While the base cools, puree the mango for the mango swirl. Add in the sugar and give it a good blitz. Then pass it through a sieve to make sure none of the stringy, fibrous bits of the mango make their way into the mango swirl. Leave aside.
To prepare the cheesecake layer, whip the cream cheese and sugar until light and fluffy. Add in an egg at a time and whip until well incorporated between additions.
Pour in the vanilla extract, lemon juice and fresh cream and give it a final mix. Add in the cubed mango.
Cover the base and sides of the springform pan with aluminium foil. Then place it in a larger roasting pan filled with about an inch of water (also called a water bath). Pour the cheesecake mixture over the cooled biscuit base.
Then, using a spoon, drop blobs of the prepared Mango Swirl onto the surface of the cheesecake mixture. With a skewer, lightly swirl the mango puree around with long cursive movements to give it that swirled effect.
Pop the cheesecake into the oven while still in the water bath and bake for an hour. Once the 60 minutes are up, turn off the oven and leave the cheesecake in it to cool for another hour with the oven door closed.
Take the cheesecake out and allow it to cool completely before you refrigerate it. Once chilled, DIG RIGHT IN!