Grind biscuits to a fine powder and combine with melted butter. Press firmly into a pan to create a compact, even base. Chill while you make the filling.
Puree ripe mangoes until smooth. Combine it with whipped cream and a touch of cream cheese to form a soft, rich mango filling.
Melt dark chocolate with a small amount of cream until glossy. Spread a thin layer over the biscuit base prior to adding the mango mixture. This provides a rich contrast.
Pour the mango cream over the set chocolate layer. Gently smooth the top. Refrigerate the cheesecake for a minimum of four hours to set well.
Top with thin slices of mango, a drizzle of melted chocolate, or some cocoa dusting for a clean, sharp finish before serving.