Crush the biscuits in a blender, add in melted butter. Mix well and add it as the base in a springform pan. Press with the back of a spoon. Let it chill in the refrigerator for 20 minutes.
Combine the cream cheese, vanilla essence, lemon juice along with the sugar and beat it using a hand blender or a whisk. Do not over beat.
Bloom the gelatin by adding a tbsp of it to the cold water. After 2 to 3 minutes add it to the cream cheese mix and mix well.
Pour the cheese layer on the biscuit base and keep it in the fridge to set.
Blend the mango pulp and pour it on the top of the cheese layer. Follow the same method of mixing the gelatin in it.
Do not add any sugar to the mango pulp. If you feel the need then just add a tbsp or two.
Allow it to set in the fridge overnight.
Slice it and enjoy the next day with your family and friends alike.
