• Prepare the pan: Butter the inside of an 8- or 9-inch pan generously. Place the pan in the refrigerator to chill.

Making the Crust

• Combine graham crackers fine powder, brown sugar, and melted butter. You can use either a food processor or hand to mix them thoroughly. Transfer the graham cracker mixture to the prepared pan and press it into an even layer with your fingers. Freeze the pan for 10 to 15 minutes, or until it is fully frozen.

Prepare the filling

• To make the gelatin: Add 1/4 cup water (room temperature) to a bowl, sprinkle the gelatin over the water, and set aside for 5 minutes, or until the gelatin granules soaked. (There should be no dry gelatin flecks.) Add 1/4 cup hot water over the hydrated gelatin and stir until it dissolves.
• Whisk the heavy cream and 1/2 cup sugar on medium speed for 2 to 3 minutes, or until stiff peaks develop. You can either use a stand mixer with the whisk attachment or a hand mixer. Place in a medium mixing bowl and set aside.
• Add cream cheese and 1/2 cup sugar, beat on medium-high for 5 minutes or until it is smooth, fluffy, and light. Scrape the bowl and then add gelatin mixture, lime juice, mango pulp. Beat on medium-low, then increase the speed to medium-high until the mango pulp and lemon juice is completely incorporated with cream cheese, about 2 minutes. Stop the mixer and scrape the sides of the bowl. You can use either a stand mixer or Vitamix blender to mix these.
• Add lime zest, cardamom, and whipped cream to the cream cheese mango pulp mixture. Using a spatula, fold the cream into the mango mixture until it is fully incorporated. The finished product will be light and airy, similar to a mousse.) Pour the mango mixture over the chilled crust and use a spatula to level the top.
• Refrigerate and chill the pan for 30 minutes.

Prepare the glaze

• Add 1/4 cup water (room temperature) to a bowl, sprinkle the gelatin over the water, and set aside for 5 minutes, or until the gelatin granules soaked. (There should be no dry gelatin flecks.) Add 1/4 cup hot water over the hydrated gelatin and stir until it dissolves.
• Add mango pulp and sugar into a medium bowl and whisk together. Add gelatin, 1 tsp lime juice, 1 tsp lime zest, and whisk all together thoroughly until well combined. Pour this mixture over the top of the cheesecake, swirling the pan to evenly spread it, and then covering it with plastic wrap. Refrigerate the cheesecake for at least 6 hours and up to overnight, or until the gelatin layer is fully set and strong.
• When it is ready to serve slice the cheesecake using a sharp knife.