In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, and vanilla extract, mixing until fully incorporated. Gently swirl in the mango puree. Pour the cheesecake batter over the cooled crust.

Bake the Cheesecake

Bake the cheesecake for about 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Macerated Fruit

Macerate the Fruit

In a bowl, combine the diced mango, diced pineapple, sugar, and lime juice. Toss gently and let sit for at least 30 minutes to allow the flavors to meld.

Make the Pineapple Rum Sauce

Prepare the Sauce

In a saucepan over medium heat, combine the pineapple juice, brown sugar, and rum. In a small bowl, mix cornstarch and water to make a slurry. Once the pineapple mixture is bubbling, stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool.

Prepare the Mango Gelee

Make the Gelee

In a small saucepan, combine the water and sugar, heating until dissolved. Sprinkle the gelatin over the warm mixture and stir until completely dissolved. Stir in the mango puree and pour into a shallow dish. Refrigerate until set, about 2 hours.

Assembly

Assemble the Cheesecake

Once the cheesecake is set, top with macerated fruit, drizzle with pineapple rum sauce, and cut the mango gelee into cubes and place on top for garnish.