Preheat your oven to 375°F (190°C). Grind gingersnap cookies into fine crumbs until you have about 1¾ cups. Combine crumbs with melted unsalted butter, mixing until well-blended. Press into the bottom of a 9-inch springform pan. Bake for 5-7 minutes until set and slightly golden, then let cool.

Lower the oven temperature to 325°F (160°C). In a mixing bowl, beat cream cheese and sugar until smooth. Gradually add flour, then eggs one at a time. Mix in mango puree, passion fruit pulp, sour cream, and lime juice until smooth.

Pour the cheesecake filling into the cooled crust. Bake for 45 minutes, then leave in the oven for 1 hour to cool. Alternatively, bake in a water bath for 70-90 minutes until edges are set.

In a small bowl, sprinkle gelatin over mango juice and lime juice, letting it bloom for 5 minutes. In a saucepan, bring remaining mango juice and sugar to a simmer, then stir into gelatin mixture and fold in passion fruit pulp.

Spread the topping over the cooled cheesecake. Refrigerate for at least 2 hours to set.

Run a knife around the edge of the pan before releasing the springform. Slice into wedges and serve chilled.