In a medium bowl, combine the crushed digestive biscuits with melted butter. Mix until it resembles damp sand. Press this mixture into the bottom of serving cups.

In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.

In another bowl, whip the heavy cream until stiff peaks form. Avoid over-whipping to maintain texture.

Gently fold the whipped cream into the cream cheese mixture, being careful to keep it light and fluffy.

Spoon the cheesecake mixture over the biscuit base in each cup, filling them about three-quarters full. Add a layer of mango puree on top.

Add another layer of cheesecake mixture to each cup, smoothing the top evenly.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Garnish with mango slices and mint leaves before serving.