To begin, heat the oven to 325°F (163°C). Place a layer of parchment paper at the bottom of a 9-inch (23cm) springform pan, and then apply a thin layer of grease to the sides.

Mix the ingredients for the cookie crust together in a small bowl. Firmly press the mixture onto the bottom of the springform pan.

To create the macaroon crust layer, combine shredded coconut, sugar, vanilla extract, and salt in a large bowl. Stir the ingredients together and set aside. Take the egg whites and whip them in a large mixer bowl on high speed until stiff peaks form. Next, gently fold in about half of the whipped egg whites into the coconut mixture. Then, add the remaining whipped egg whites and fold them together until the mixture is well mixed.

Evenly distribute the macaroon mixture onto the cookie crust. Place in the oven and bake for 15 to 20 minutes or until the macaroon layer turns lightly brown on the edges. Take the crust out of the oven and leave it to cool.

To prevent water from entering the pan during a water bath, wrap the exterior of the pan with aluminum foil. If the sides of the pan have become dirty and you don't want that to affect the appearance of your finished cheesecake, you can clean them with a paper towel and then reapply non-stick spray. Afterwards, set the prepared pan aside.

Decrease the temperature of the oven to 300 degrees Fahrenheit (148 degrees Celsius).

Combine cream cheese, sugar, and flour in a spacious bowl and mix on a low speed until fully blended and without lumps. It is important to use a low speed to avoid incorporating excess air into the mixture, as this could lead to cracks. Make sure to scrape the sides of the bowl to ensure everything is well mixed.

Gradually incorporate the sweetened condensed milk into the mixture and stir until thoroughly blended and silky. Occasionally scrape the sides of the bowl to ensure all ingredients are well mixed.

Combine the sour cream, coconut extract, and vanilla extract, and blend at a low speed until fully incorporated.

To create the mixture, add the eggs individually, taking your time to blend them in after adding each one. When necessary, use a spatula to scrape the sides of the bowl, ensuring that all ingredients are thoroughly combined.

Split the blend into two sizable bowls, ensuring equal distribution. Although my preference is to utilize a food scale for weighing the filling and achieving proportional division, you can also utilize measuring cups if a food scale is not available.

Combine the mango puree, mango flavor, and mango extract in one bowl and stir gently until fully mixed. In the other bowl, stir together the key lime juice until well combined.

To create an even layer, carefully pour the key lime filling onto the pre-baked crust and ensure it is spread evenly. Then, drizzle the mango filling on top of the key lime filling, making sure to distribute it evenly by pouring it around and over the key lime filling. Avoid pouring it all in one spot, as this will result in an uneven layer.

Put the springform pan into a larger pan. Pour warm water into the larger pan, making sure it reaches about halfway up the sides of the springform pan. Be careful not to let the water go above the top edge of the aluminum foil on the springform pan.

Place in the oven and bake for a total of 1 hour and 15 minutes. The middle part should be firm, yet slightly wobbly, while the outer edges should be more solid.

Switch off the oven and keep the door shut for half an hour. During this time, the cheesecake will carry on cooking but also start to cool gradually.

To prevent cracking, leave the oven door slightly open for 30 minutes after removing the cheesecake, allowing it to cool gradually.

Take out the cheesecake from the oven along with the water bath wrapping and let it cool down to approximately room temperature. Keep the cheesecake in the fridge until it becomes firm, which should take around 5 to 6 hours or you can leave it overnight. Take the cheesecake out from the springform pan and put it on a dish that will be used for serving. While you prepare the toppings, keep the cheesecake refrigerated.

To prepare the pastry cream, place the egg yolks in a bowl of medium size and whisk them gently until combined. Keep aside.

Combine the sugar, cornstarch, and milk in a sizeable saucepan, and whisk until the mixture is smooth. Continuously stir and cook it over medium heat until it thickens and starts bubbling.

Mix a small amount of the milk mixture with the egg yolks and stir, then add a bit more and stir again. Combine the egg mixture with the milk mixture. This technique, known as tempering, prevents the egg yolks from curdling. Return the pan to the stove and simmer gently on medium heat.

Continue whisking the mixture and let it boil for approximately one minute until it becomes thicker.

Take the mixture off the stove and incorporate butter, mango extract, and mango flavor. Stir until the texture is sleek and well-blended, and then spread it evenly over the surface of the cheesecake. Return it to the refrigerator while you prepare the last layer.

To prepare the gelatin topping, pour water into a shallow dish. Sprinkle the powdered gelatin evenly over the water so that all of it comes into contact. Let it sit and swell for approximately 5 minutes.

Microwave the gelatin for 5-10 seconds until it melts. Mix in the sugar, then add the mango puree to the gelatin mixture and stir well to incorporate.

Allow the gelatin mixture to rest for approximately 10 minutes in order to slightly thicken. Then, utilize a spoon to gently pour it onto the cream topping and evenly spread it over the surface.

Keep the cheesecake in the refrigerator until the layers on top become cool and solid, which usually takes around 2-3 hours. After that, you can serve it. When storing the cheesecake, make sure to tightly cover it with a lid or wrap it before placing it in the refrigerator. It should stay fresh for around 4-5 days.