Pre-heat the oven to 350ºF.

Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8" pan, make sure it's deep, at least 3 inches. Make sure the sides and the bottom of the pan are lined with parchment.

Place a sheet of parchment paper over the cake pan. Cut 4-5” slits on the corners of the paper towards edge of the pan. I usually cut one slit diagonally from the corner to the center, on each corner. And one slit in the center position of each side.

Then spray the sides of the cheesecake pan with oil.

Line the bottom of the pan with the parchment, tucking in the slits of paper, letting the parchment come up the sides.

Then cut two strips of parchment paper that are the same height as the side of the pan, spray the pan with oil and place the strips around the edges of the pan, to protect the sides.

I have a video showing this on my instagram account highlights.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

Use an electric mixer to beat the butter at medium speed for 1 minute. You can use a stand mixer or a hand mixer.

Add the sugar and beat together with the butter for another 2 minutes, until the mixture is light and fluffy.

Scrape the bowl every so often to ensure everything is getting nicely incorporated together.

Add the eggs, one at a time, mixing until incorporated before adding the next egg.

Add the vanilla and mix to combine.

Add the sour cream and mix until incorporated.

Add half of the dry ingredient mixture to the bowl and mix on low to combine.

Pour the buttermilk in and mix.

Add the remaining dry ingredient mixture and mix on low to combine. You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.

Spread the batter on the bottom of the prepared pan.

Bake in the oven for about 40 to 45 minutes, or until the cake is fully set. Depending on the size of the pan it might take less time. If using a 9” pan, the cake will be thinner, so it will bake faster.

To know when the cake is done baking, touch the top of the cake, and it shouldn’t feel gooey underneath. The cake should spring bag, and not form a deep indent.

Insert a toothpick in the cake, and it should come off clean, without any gooey batter attached to it.

Remove the cake from the oven once it’s done baking. Let it cool down for at least 30 minutes in the pan. Remove it from the pan by either flipping onto a cooling rack or cake plate, or removing the ring around the pan if you used a springform pan.

Let the cake cool down completely, another 30 minutes to an hour.

Make the Mango Curd a few hours before you make the Mango Mousse. You can make the curd up to 3 days in advance, and keep it in the fridge. You can even freeze the Mango Curd for up to a month.

Melt the white chocolate in a bowl in the microwave, or over a double boiler. Microwave the white chocolate for 15 to 30 second intervals, stirring in between, until the white chocolate has completely melted.

Or whisk the chocolate over the double boiler until melted and smooth.

Let the white chocolate cool down for at least 10 to 15 minutes, until cooled down.

Meanwhile, sprinkle the gelatin powder over the water in a bowl. Stir to combine.

Microwave the gelatin for 5 to 10 seconds, stirring, until melted. Don’t over microwave, and don’t use a small bowl because the gelatin will bubble up and overflow.

Set it aside.

Beat the cream cheese with a mixer for 30 seconds. Add half of the powdered sugar to the bowl, which will be 2 tbsp. Mix on low to combine, then raise the speed to medium high and beat for one minute.

Add the mango curd, the cooled and melted chocolate, and the dissolved gelatin to the bowl and mix to combine. Scrape the bowl and mix until a smooth mixture comes together.

Set it aside.

In another bowl, beat the heavy cream with the other 2 tbsp of powdered sugar, until firm peaks form, it should take 3 to 4 minutes over medium speed.

Add half of the whipped cream to the mango cream cheese mixture. Fold to combine.

Add the remaining whipped cream to the bowl and fold until smooth and well incorporated.

Pour the Mango Mousse over the cooled down cake. Spread it with a spatula to smooth it out.

Place it in the fridge for at least 6 hours.

Beat the whipping cream with a mixer for 2 to 3 minutes, until stiff peaks form. Place the whipped cream in a piping bag fitted with the tip of your choice, I used a 2D.

Pipe the whipped cream around the edges of the cake, and top with mango cubes.

Pour about 1/3 to 1/2 cup of curd in the center of the cake, and spread gently with a spatula.

Slice and serve.

Store the cake in the fridge, in an air tight container, for up to 5 days.

You can freeze the cake by wrapping the whole baked and decorated cake in plastic wrap, and keep it in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight, or on the counter for an hour or so.

You can also freeze slices of cake, wrapped individually in plastic wrap, and stored in an air tight container.