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Preheat oven to 325 F
Crush cookies and mix them with sugar and butter; pour over 9x9 parchment paper lined square pan and press down to form the crust; bake for 7 minutes until golden; let cool
Peel and chop mango, purée it in a blender with lime juice
Beat cream cheese with sugar, cream, vanilla and mango purée until smooth as you scrape the walls of your mixer; add in eggs and quickly beat until incorporated
Pour over the prepared crust and add a few spoonfuls of the remaining purée and swirl it around
Bake for 40 minutes in a water bath until jiggly center; cool at room temperature and then refrigerate for at least 3 hours or overnight
Optionally decorate with some whipped cream, more mango purée, mint leaves and devour!