Put the digestive biscuits in a zip-lock bag and crumble it using a rolling pin.
Now rub the biscuit crumbs with melted butter and mix it with hands.
Line the glasses with the above crumbs and press it with your hands.
Now chill the glassed-in the fridge for 20 minutes.
Soak the gelatin in water and microwave for 20 seconds.
Blend cream cheese/hung curd, mango pulp, and whipped cream to mix with a beater.
Add gelatin to the above mixture and mix well.
Remove the glasses from the refrigerator and pour this mango cream on top of the biscuit base.
Chill for 2-3 hours again.
Top of the cheesecake with mango glaze and set it in the fridge till its set.