• Generously butter the sides and bottom of an 8-inch or 9-inch round springform pan; line the base and the sides with parchment paper and grease again with butter; chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly).

To prepare the crust:

• In a food processor, pulse the crackers until they are a fine powder.
• Add the brown sugar and pulse to combine; add the melted butter and pulse again until fully incorporated.
• Transfer the mixture to the prepared pan and use fingers or a measuring cup to press it into an even layer.
• Freeze the pan for 10 to 15 minutes until completely chilled.

To prepare the filling:

• Add ¼ cup room temperature water to a small, wide bowl; sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin).
• Pour the ¼ cup hot water over the hydrated gelatin and stir to dissolve.
• As gelatin hydrates, add the heavy cream and ½ cup sugar to the bowl of a stand mixer fitted with the whisk attachment; mix at medium speed until the cream forms stiff peaks; about 2 to 3 minutes; transfer to a medium bowl and set aside.
• Wipe down the stand mixer bowl and the whisk attachment.
• Add the cream cheese and remaining ½ cup sugar; whisk on medium-high until smooth, light and fluffy; about 5 minutes; scrape down the bowl..
• Add the mango pulp and lime juice; beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated; about 2 minutes; stop the mixer and scrape down the bowl.
• Add the gelatin mixture and whisk, on medium-high, until completely incorporated.
• Remove the bowl from the mixer; add the whipped cream, lime zest and the cardamom.
• Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse).
• Pour this mango mixture over the chilled crust; level the top with an offset spatula.
• Return pan to the refrigerator and chill for 30 minutes.

To prepare the glaze:

• As cheesecake chills, prepare the glaze by adding ¼ cup room temperature water to a small, wide bowl; sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin).
• Pour ¼ cup hot water over the hydrated gelatin and stir to dissolve.
• In a separate medium bowl, whisk the mango pulp with the sugar.
• Whisk in the gelatin mixture; add 1 teaspoon lime juice and 1 teaspoon lime zest; whisk to thoroughly combine.
• Pour this mixture over the top of the cheesecake; swirl the pan to coat evenly; cover the top of the pan with plastic wrap.
• Refrigerate the cheesecake until the gelatin layer is completely set and firm; at least 6 hours and up to overnight.

To serve:

• When ready to serve, remove the plastic wrap; carefully release the cheesecake from the springform pan.
• Slice the cheesecake with a sharp, serrated knife; for cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.