Process the biscuits in a food processor until crumbs form. Reserve 2 tbsp biscuit crumbs in a small bowl. Set aside. Add the butter to the remaining biscuit crumbs in processor. Process to combine. Spoon the biscuit mixture into a 20cm round springform pan. Use the bottom of a glass to press entirely over the base. Place in the fridge to chill for 30 mins.
Meanwhile, place the boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 mins to cool.
Use an electric mixer to beat the cream cheese, sugar, lemon juice and vanilla in a bowl for 5 mins or until light and fluffy. Add the cream and beat for 2 mins or until mixture thickens slightly. With motor running, gradually add the gelatine mixture, beating until just smooth. Pour the cream mixture over the biscuit base. Place in the fridge to chill for 3 hours or until set.
Meanwhile, prepare the jelly following packet directions. Set aside to cool until room temperature. Pour two-thirds of the jelly over the back of a wooden spoon over the cheesecake, reserving the remaining jelly for another use. Place in the fridge to chill for 2 hours or until set.
Remove the sides from the cake pan. Use a spatula to carefully separate the cheesecake from the base. Serve topped with reserved biscuit crumbs, mango, passionfruit and mint.