Grease the bottom and the sides of a 7-inch loose-bottomed pan or springform pan with oil or melted butter. Line the bottom of the pan with parchment paper.

Add the cookie crumbs to a medium mixing bowl. Add castor sugar and ground cinnamon, and mix well.

Add melted butter and mix well, until it resembles wet sand.

Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set.

Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I've added it later. But add everything at the same time to avoid more steps.

Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated.

Work quickly in the next step, as the filling begins to set very quickly at this stage.

Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. Tap the pan on the counter a couple of times to get rid of any air bubbles.

Refrigerate for an hour or until it has set.

In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and set aside for 5 minutes.

Bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved.

Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately.

Shake the pan gently to spread the jelly layer.

Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.

If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan.

If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.

Transfer the cheesecake to a serving platter or cake stand. Decorate as you'd like. I just added some mango balls using a melon baller and fresh cherries to add some pop of color.