Start by crushing 1 ½ cups of Nilla wafers in a food processor until fine crumbs form. Melt ½ cup of unsalted butter and mix it with the crumbs until they resemble wet sand. Evenly distribute the mixture into serving cups, pressing it down gently to create a solid crust layer. Refrigerate for about 15 minutes to set while you prepare the filling.

In a small bowl, combine 1 tablespoon of gelatin powder with 2 tablespoons of cold water. Stir the mixture gently, then let it sit in the refrigerator for 5-10 minutes, allowing the gelatin to absorb the water and swell.

In a mixing bowl, beat together 16 ounces of softened cream cheese, ¾ cup of granulated sugar, and 1 teaspoon of vanilla extract until creamy and smooth. Pour in 1 cup of mango pulp and mix gently until incorporated.

Retrieve the bloomed gelatin and microwave it for about 10-15 seconds until completely liquid but not boiling. Carefully incorporate it into the cream cheese and mango mixture.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake filling until no streaks remain.

Spoon the filling into the crust cups, filling them almost to the top. Tap each cup on the counter to settle the filling and remove air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours.

When ready to serve, remove from the refrigerator and top with additional mango pulp and whipped cream.