Chocolate Mango Cheesecake

Pulse the cookies and melted butter in a blender until fully combined and finely crumbed

Whisk together the eggs, egg yolks, confectioners' sugar, heavy cream, starch, cream cheese, a splash of lemon juice, and cocoa powder with a mixer until smooth

Wrap a springform ring tightly in foil, press the crumb mixture into the base, and use the bottom of a small glass to pack it firmly against the bottom and up the sides

Pour the batter into the crust and bake at 230°F (110°C) for 1 hour and 20 minutes using conventional top-and-bottom heat

Take the cheesecake out of the oven and chill in the refrigerator for 6 to 8 hours to set