*Prepare base by crushing cookies. Mix crumbs with melted butter. Cup this mixture into small pastry circles and cool for 30 minutes.
* Soften the two gelatin leaves in cold water. In a salad bowl, whip the cream cheese with sugar and vanilla until it gets a smooth mixture.
* Heat a small part of the liquid cream to dissolve the runny gelatin. Mix that with cheese. Top the rest of the cream in firm whipped cream and gently incorporate it into the preparation. Pour over biscuit base and let cool for 2 hours.
* For the mirror, soften the last gelatin sheet. Heat the mango puree slightly with the sugar, then add the jelly esoree. Let it sit and pour over the cool cheese layer. Let refrigerate for at least 4 hours.
* Gently mold the small cheesecakes by passing the knife blade over the edges. Garnish the top with fresh fruit cut harmoniously before serving.
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