Line a round 6.5cm-deep, 23.5cm (base measurement) springform pan.
Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined. Using base of glass, press biscuit mixture into the base and sides of the springform pan.
Chill for 1 hour.
Meanwhile, using an electric mixer, beat cream cheese, Natvia and lemon juice until smooth (be careful not to over beat). Spoon mixture into the prepared pan. Chill for 2-3 hours or overnight.
Place mango slices and currants on the cheesecake and drizzle with mango coulis.
To make mango coulis, place mango, Natvia, lemon juice and 1 tablespoon water in a food processor or blender. Blend until smooth. Strain and place in the fridge to chill for 30 minutes, or until required.
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