Crust:

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
2. Mix the biscuit crumbs with the melted vegan butter until well combined.
3. Press the mixture into the base of a lined cake tin to form the crust. Place it in the refrigerator to set while preparing the filling.

Filling:

1. In a blender, combine the melted butter, silken tofu, maple syrup, soaked cashews, vanilla extract, and blended mangoes. Blend until smooth and creamy.
2. Pour the filling over the prepared crust in the cake tin. Smooth out the top with a spatula.
3. Place the cheesecake in the refrigerator to set for at least 4 hours or overnight.

Mango Jelly:

1. In a small saucepan, combine the pureed mango, agar agar, water, and lemon juice.
2. Heat the mixture over low heat, stirring continuously until the agar agar dissolves completely.
3. Allow the mango jelly mixture to cool slightly before carefully pouring it over the set cheesecake filling.
4. Return the cheesecake to the refrigerator to allow the mango jelly layer to set for another 1 hour.

Serving:

1. Once the mango jelly layer has set, remove the cheesecake from the tin and place it on a serving plate.
2. Slice the cheesecake into portions and serve chilled.
3. Optionally, garnish with coconut cream, fresh mango slices or coconut flakes before serving.