Preheat your oven to 350°F (175°C).

Combine the vanilla wafer crumbs, 2 tablespoons of sugar, and melted butter in a mixing bowl until resembling wet sand.

Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly golden. Allow to cool completely.

Beat the cream cheese until smooth and creamy.

Gradually mix in 1 1/4 cups of sugar until well combined.

Add the flour, sweetened condensed milk, sour cream, coconut extract, vanilla extract, and eggs, mixing until just combined.

Fold in the mango puree, mango flavor, and mango extract until evenly distributed.

In a saucepan over medium heat, whisk together the egg yolks, 6 tablespoons of sugar, cornstarch, and milk. Stir constantly until the mixture thickens, about 5-7 minutes.

Remove from heat and add the salted butter until melted, then stir in the key lime juice.

Sprinkle the gelatin over 4 tablespoons of water and let it bloom for 5-10 minutes, then whisk it into the key lime mixture until dissolved.

Let the mixture cool slightly before pouring it over the cheesecake filling.

Bake the entire cheesecake for 50-60 minutes at 325°F (160°C) until the center is set but slightly jiggly.

Cool completely, then refrigerate for at least 4 hours or overnight.

Serve chilled, optionally garnished with whipped cream and fresh mango slices.

Consider a sprinkle of toasted coconut for extra tropical charm.