Upside Down Mango Cheesecake

1. Combine mango, lime juice, honey, and salt in small saucepan over medium heat. Cook for 5–7 minutes until mango softens. Stir in cornstarch mixture and cook for 1–2 minutes more until thick and glossy. Blend until mostly smooth, leaving a little texture if desired. Transfer to bowl and refrigerate until completely cold.
2. Mix cookie crumbs, melted coconut oil, and salt in bowl until combined. Press firmly and evenly into bottom of parchment-lined 8-inch springform pan. Refrigerate while preparing filling.
3. Beat cream cheese, Greek yogurt, powdered sugar, vanilla, lime zest, and lime juice in large bowl until completely smooth. Add melted white chocolate and mix until fully combined. In separate bowl, whip cold heavy cream to medium peaks. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
4. Spread half the filling over chilled crust. Spoon cold mango mixture into center, leaving a 1/2-inch border around edges. Cover with remaining filling and smooth top.
5. Cover and refrigerate for at least 8 hours or overnight until fully set.
6. Carefully invert onto serving plate. Remove springform pan and peel off parchment. Top with fresh mango and lime zest if desired. Slice with warm knife and serve.

Tip: The mango layer must be completely cold before assembling — warm mango will soften the filling and prevent a clean flip. Chill overnight rather than the minimum 8 hours for the cleanest slice. Run a warm knife under hot water and wipe between cuts for perfect slices. Use Ataulfo or Honey mangoes for the sweetest, most flavorful result.