Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20 cm loose bottomed cake tin or spring form tin.
Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.
Melt the chocolate by placing it in a basin over gently simmering hot water.
Whisk the Philadelphia until soft then whisk in the cream and chocolate. Fold about half the mango purée into the Philadelphia cream and spoon over the prepared base.
Swirl the remaining mango purée on to the surface of the cheesecake to give an attractive pattern.
Chill for at least three hours before serving to allow the cheesecake to set.