Crush the graham crackers using your food processor or simply put them in a ziplock and whack them up with a rolling pin.

Transfer crumbs to a bowl. Add sugar and melted butter and mix till well combined.

Divide the crumb equally in serving glasses, pressing down firmly. I used 2 large glasses here but you can easily divide these crumbs into 6 small trifle glasses.

Place the glasses in the refrigerator while you make the cheesecake filling.

Using the paddle attachment of your stand mixer or using your hand mixer, beat together cream cheese and granulated sugar till smooth and creamy.

Add in the mango puree and mix till well combined with the cream cheese. Also add in mango essence if using. Set aside.

Using the wire whisk attachment of your stand mixer or using your hand mixer beat the heavy cream till it forms peaks. Be careful not to over-beat.

Fold half of the whipped cream to the cream cheese mixture carefully till combined.

Transfer cheesecake mixture to a piping bag fitted with 1/2 inch round tip.

Transfer remaining half of the whipped cream into another piping bag fitted with round tip.

Layer the glasses with the cheesecake mixture first, top it with whipped cream.

Add one more layer of cheesecake and finish with whipped cream on top.

Garnish with fresh mangoes.

Chill the cheesecake trifle for 4-6 hours or overnight before serving.