Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) loaf tin with baking paper.
To make the crust:
Add the cookies and nuts to a food processor and pulse until they form fine crumbs. Add the melted butter/margarine/oil and pulse until combined. Firmly press the mixture into the bottom the lined cake tin.
Bake the crust for 15 minutes or until slightly golden brown. Set aside.
To make the filling:
Add all ingredients to a food processor or blender and blend until the mixture is as smooth as possible. Taste the mixture and adjust the sweetness and lemon juice, as desired. Pour the filling onto the crust.
Firmly tap the cheesecake on your kitchen bench a few times to remove any large air bubbles.
To bake the cheesecake:
Bake the cheesecake for around 40 minutes or until the edges are slightly golden brown. The surface will be baked but the middle should still jiggle. The surface may've puffed up which is normal.
Leave the oven door ajar and allow the cheesecake to cool in the oven for at least 1 hour. Remove the cheesecake from the oven and allow it to cool at room temperature for another 1-2 hours. When the cheesecake is at room temperature, cover it and set it aside in the fridge overnight to chill.
Carefully remove the cheesecake from the tin. Top with coconut yoghurt and fresh mango. Serve immediately.
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
* You can replace the coconut cream with firm silken tofu. In Australia, this comes in a container.