Spoon into the bottom of the prepared tin and using the back of a metal spoon flatten the biscuit mixture onto the base. Chill in the fridge while making the cheesecake filling.
Preheat the oven to 160°C/fan 140°C fan/gas mark 3.
For the filling, put the cream cheese, mascarpone, soured cream, vanilla bean paste and sugar into a large mixing bowl and whisk together, then add the eggs and the flour and continue to whisk until smooth.
Pour the mixture onto the chilled biscuit base, then transfer to the oven, on a baking sheet, and bake for 50 to 60 minutes until set around the edges and a little wobbly in the middle. Remove from the oven, cool and chill overnight.
When the cheesecake is ready to serve, top with swirls of whipped cream, sliced mango,