Crush the Nilla wafers in a food processor until fine.

Mix in melted butter.

Divide the crumbs into dessert cups and press them lightly with the bottom of a glass.

Place the cups in the fridge.

Mix 2 tablespoons of cold water with 2 teaspoons of gelatin powder in a small bowl. Put it in the fridge for 5-10 minutes.

In a large bowl, mix cream cheese, sugar, and vanilla using an electric mixer until creamy (2-3 minutes).

Add mango pulp (strained) and mix lightly.

Warm up the gelatin in the microwave for 10-15 seconds until dissolved. Stir and add to the cheesecake mixture, mixing on low speed.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cheesecake mixture until combined.

Divide the filling evenly between the cups with the crust. Tap to level the filling.

Refrigerate overnight (at least 6 hours).

Before serving, add 1-2 tablespoons of mango pulp on top of each cup and spread by tilting the cups.

Whip more cold heavy cream until stiff peaks form. Pipe the cream onto the cups using a piping bag.