Crush the biscuits into fine crumbs (a food processor works well), then pour the melted butter over them and mix until the texture resembles wet sand.

Press the crumb mixture firmly into a lightly greased 8-inch springform pan to create the crust. Place it in the fridge while you prepare the filling.

In a bowl, whip the dairy-free cream until stiff peaks form.

In another bowl, whisk together the dairy-free cream cheese, mango puree, and powdered sugar until smooth.

Gently fold the melted white chocolate into the whipped cream, then fold in the cream cheese mixture.

Spread the filling evenly over the biscuit base and refrigerate overnight to set. Enjoy!