To make the crust:

1. Place the ginger cookies in a food processor, and pulse until finely ground.
2. Transfer the crumb mixture to a small bowl, add the melted butter, and stir to combine.
3. Use immediately or transfer to a sealed container in the fridge for up to a week.

To make the vanilla cheesecake:

1. Place the cream cheese in a large mixing bowl.
2. Beat on medium speed until light and fluffy.
3. Add the vanilla and salt, then beat until smooth.
4. Place a fine-mesh strainer over the bowl, then pour the powdered sugar into the strainer and sift it directly into the mixing bowl.
5. Beat on low speed for a few seconds to incorporate the sugar, then raise speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
6. Use immediately or transfer to a sealed container in the fridge for up to 3 days.

To assemble:

1. Place half the chopped mango in a food processor or blender and blend until puréed.
2. In a dessert glass, glass cup, or stemless wine glass, place a few generous spoonfuls of the crumb mixture.
3. Use the back of a spoon to gently press it into the bottom of the glass, creating a crust.
4. Spread a few spoonfuls of cheesecake filling over the crust in an even layer.
5. Add a layer of chopped mangos, then top them with another layer of cheesecake.
6. Pour a layer of the mango purée on top, followed by a final dollop of cheesecake.
7. Serve immediately, garnished with pomegranate arils and a mint leaf, if desired, or keep refrigerated for up to one day.

Notes:

• To make this vegan, use a nondairy cream cheese in the filling and vegan butter or coconut oil instead of butter in the crust.
• For the ginger cookies, select cookies that are dry and crisp, rather than moist and chewy, to ensure that they blend smoothly into crumbs.
• The final dollop of cheesecake can be piped on using a piping bag and a star tip if desired, as pictured here.