Preheat your oven to 375°F. In a mixing bowl, blend gingersnap cookies into fine crumbs until they're like sand. Combine these crumbs with melted unsalted butter until fully incorporated. Press the mixture firmly into the bottom of a springform pan to create a solid crust. Bake for 5-7 minutes until set, then allow it to cool completely.

Lower the oven temperature to 325°F. In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add sugar and all-purpose flour, mixing until well combined. Incorporate the eggs one at a time. Blend in pureed mango, passion fruit pulp, lime juice, and sour cream until smooth.

Pour the cheesecake filling into your cooled gingersnap crust, ensuring even distribution. Bake for about 45 minutes. Allow the cheesecake to cool inside the oven for an additional hour.

Bloom gelatin in a small bowl of juice with a touch of lime. Heat remaining juice with sugar until dissolved. Mix the hot juice into the bloomed gelatin and fold in the passion fruit pulp.

Pour the topping over the cooled cheesecake, spreading it evenly. Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight, for the best flavor and texture.