In a food processor blitz the biscuits until they resemble a fine crumb. Add in your melted butter and blitz again until it all comes together, don't worry if it looks a little too wet.
Line and grease a 24cm spring form tin, an overly large piece of baking paper across the bottom will make removal a piece of cake! Now tip your biscuit crumb into your tin and press out evenly with your fingers or the back of a spoon.
This amount of crumbs will give you either a nice thick biscuit base or a delicate, thin base that will spread up the sides. Pop your freshly prepared base in the fridge for 15 minutes, or if you're really pushing for time, the freezer for 5 minutes (BUT definitely no longer than that!!)
In a clean food processor bowl or a stand mixer place your room temperature cream cheese. Ensuring your cream cheese is softened before whipping will give you a beautiful, silky smooth dessert.
Beat the cream cheese until smooth, add your sugar and beat again to fully incorporate.
Boil the kettle and in a small bowl, mix up the gelatin with the boiling water. Always check that your crystals have dissolved fully otherwise they'll be seen/tasted in your cheesecake. Add the dissolved gelatin and the lemon juice into your stand mixer and beat again, slowly at first, then building up to a fast (whipping) speed.
Grab your now chilled base out of the fridge and pour your cream cheese mixture on top.
Peel, de-seed and dice one of the mangoes and place into a nutri-bullet or similar styled blender. Blitz until the fruit breaks down into a smooth paste.
Now using a teaspoon dollop small piles of your fresh mango onto the top of the cheesecake and use a butter knife, toothpick or some other similarly thin shaped kitchen object to swirl the mango through. You can create as much, or as little marble effect as you like!
Cover your masterpiece in glad wrap and pop it straight into the fridge to set. Overnight is best, however 4 hours minimum will do the trick.
Once set, you can decorate using the remaining mango and kiwi fruit sliced into thin slices. I curled mind around each other to create a sort of rosette feature, then finish with a light dusting of desiccated coconut.