1.Preheat oven to 140°C/285°F. Grease a 22cm springform pan; line base and side with baking paper.
2.Place palm sugar, 10 kaffir lime leaves and ½ cup (125ml) water in a small saucepan. Bring to the boil over medium heat; simmer, without stirring, for 5 minutes. Stand to infuse until required; strain before using, discarding solids.
3.Meanwhile, process biscuits, coconut and butter until medium fine crumbs form and mixture holds together when pressed between your hands. Press biscuit mixture on base and about halfway up side of cake pan. Refrigerate until required.
4.Process mango until a smooth puree forms; transfer to a bowl. Beat cream cheese, strained sugar syrup and lime juice with an electric mixer fitted with the paddle attachment until smooth and well combined; stop the motor and scrape side of bowl a couple of times to ensure there are no cream cheese lumps. Beat in mango puree, then egg and sour cream, continuing to mix until well combined.
5.Pour cream cheese mixture into pan; place on an oven tray. Bake for 1 hour 20 minutes or until cheesecake has a slight wobble in the centre when pan is shaken gently. Cool at room temperature for 1 hour. Refrigerate for 3 hours or until cheesecake is set.
6.Meanwhile, thinly slice remaining kaffir lime leaves. Combine lime rind, lime leaves and extra mango in a bowl.
7.Bring cheesecake to room temperature (see tip). Serve topped with mango mixture.
Cheesecake is best enjoyed at room temperature, so remove from the fridge a little before serving; the exact amount of time will depend on the ambient temperature.
Swap it Use 400g diced peach, nectarine or apricot instead of diced mango in the cheesecake filling, if you like, then top with your chosen fruit before serving.