Make the sugar syrup: Place the sugar and water in a saucepan and bring it to a boil on medium heat without mixing. Lower the heat, let it simmer, and cook for another 10 minutes or until it thickens enough to coat the back of a spoon.

Preheat the oven to 200 degrees Celsius

In a bowl, add the Kunafa dough and melted butter and toss it together until the dough is fully soaked with the butter.

Press down the Kunafa dough into the springform pan until it forms an even crust. Bake for 10-15 minutes until golden brown.

As soon as it comes out of the oven, pour sugar syrup on top and let it cool completely.

In the bowl add the cream cheese and whisk until it's smooth. Then add the sugar and mix again until the sugar is fully incorporated and you cannot feel any sugar granules in the mix.

Add the mango puree, sour cream, and vanilla essence and mix for 2-3 minutes on med-high speed until everything is well combined.

Add the heavy whipping cream to a separate bowl and whisk until it reaches medium peaks. Do not overman at this step as the cream has to be further mixed with the cheesecake batter.

Add the whipped cream into the cream cheese mixture in three mixtures and gently fold it in with a silicone spatula. Make sure you’re taking your time and folding the cream in gently; you don’t want to knock any air off the batter. The whipped cream is what helps give the cheesecake a firm structure, so if you mix it too vigorously, you will end up with a loose cheesecake layer that will not set properly.

Spread the cheesecake batter on top of the cooled Kunafa crust, then add a few dollops of the mango puree on top and swirl it in. Let it chill in the fridge until completely set.

Release the cake from the springform pan. Tip: heat the sides of the pan with a blog torch or lighter then gently run a heated knife on the sides to release it easily.

Top with whipped cream and fresh mangoes. Serve cold.