Preheat the oven to 180°C.
Take crushed biscuits in a bowl. Add melted butter and mix. Take a spring bottom tin and line the bottom with this mixture. Press lightly and keep the tin in the refrigerator to chill. Break eggs into a bowl. Add sugar and whisk with a hand blender till frothy.
Take cream cheese in another bowl. Add mango pulp and mix with a hand blender. Add eggs and mix. Pour this mixture over the biscuit base in the spring bottom tin. Spread mango cubes over it Keep the tin in the preheated oven and bake for about forty minutes or till well set.
Take it out of the oven and let it cool. Keep it in the refrigerator to chill.
Heat half cup water in another pan, add mango jelly crystals and cook till well dissolved. Cool to room temperature. Pour it over the chilled cheesecake and keep it in the refrigerator to chill again.