Preheat the oven to 175°C (350°F).

Mix crushed digestive biscuits with melted butter.

Press the mixture into the bottom of a springform pan to form an even layer.

Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and heavy cream until fully combined.

Pour the filling over the cooled crust, smoothing the top.

Bake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour.

Remove and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

In a saucepan, combine the mango puree and sugar, then bring to a simmer.

Stir in the dissolved gelatin until fully incorporated.

Allow the mixture to cool slightly before pouring over the chilled cheesecake.

Refrigerate until set.

Before serving, top with fresh mango chunks and berries.