Prepare: Make the mango curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.

Make the crust: Add the cookies, butter, salt, and ginger (if using) to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.

Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.

Make the filling: Add half of the mango curd (300g/1 cup) to a high-speed blender with the cashews, cream cheese, yogurt, vanilla extract, and lime zest (if using). Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 8 hours (overnight is recommended) until set.

Add the topping: Add the remaining mango curd to a mixing bowl and gently heat while stirring over a double-boiler so that it becomes a spreadable consistency - make sure it does not get hot. Place the set cheesecake on a turntable and pour the curd on top. Smooth it out with an offset spatula. If desired use a spoon to create a swirl design while spinning the turntable. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.

Decorate: Carefully remove the springform pan and peel away the parchment paper from the sides of the cheesecake. If needed, you can clean up the sides using a cake scraper. Top with fresh mango chunks and some sprigs of fresh mint.

Storage: Place it in an airtight container or on a plate wrapped with plastic wrap and refrigerate for up to 5 days.