Place digestive biscuits in a food processor. Blend until fine crumbs form. If you do not have one, use a zip bag. Crush them using a rolling pin until smooth crumbs form.

Add melted butter to the biscuit crumbs. Mix well until it looks like wet sand. This helps form a strong base. Press this mixture firmly into the bottom of a springform pan.

Place the base in the fridge for about 20 minutes. This helps it set properly. A firm base makes slicing the cheesecake easier later.

In a mixing bowl, add cream cheese and sugar. Beat until smooth and creamy. Make sure there are no lumps. This step is important for a silky texture.

Pour in mango puree, vanilla extract and lemon juice. Mix gently until combined. The color will turn soft yellow. The smell will be fresh and fruity.

In another bowl, whip the heavy cream until soft peaks form. Do not overwhip. It should be light and airy. This gives the cheesecake a soft texture.

Fold the whipped cream into the mango mixture. Mix gently to keep it light. Do not stir too hard. This keeps the cheesecake fluffy and smooth.

Take the chilled base out of the fridge. Pour the filling over it. Spread evenly with a spatula. Smooth the top for a clean finish.

Place the cheesecake in the fridge for at least 4 hours. Overnight is even better. This helps it set fully and hold shape when sliced.

Before serving, spread mango puree on top. Add fresh mango slices for decoration. This makes it look bright and beautiful.

Carefully remove from the pan. Slice with a sharp knife. Clean the knife between cuts for neat slices. Serve chilled and enjoy every bite.