Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and lightly grease the sides. Cover the outsides of the pan with aluminum foil to prevent water from entering during the water bath.

For the vanilla wafer crust, combine the vanilla wafer crumbs, 2 tablespoons sugar, and melted butter in a small bowl. Press this mixture evenly into the bottom of the prepared springform pan.

For the macaroon crust layer, in a large bowl, combine the sweetened shredded coconut, 0.25 cup granulated sugar, 0.5 teaspoon vanilla extract, and salt. Stir well and set aside.

In a separate large mixer bowl, whip the egg whites on high speed until stiff peaks form. Gently fold about half of the whipped egg whites into the coconut mixture, then add the remaining egg whites and fold until just combined.

Spread the macaroon mixture evenly over the vanilla wafer crust. Bake for 15-20 minutes, or until the macaroon layer is lightly browned around the edges. Remove the crust from the oven and let it cool completely.

Reduce oven temperature to 300°F (148°C).

In a large mixing bowl, beat the cream cheese, 1.25 cups sugar, and all-purpose flour on low speed until smooth and well combined. Scrape down the sides of the bowl as needed to ensure no lumps.

Slowly add the sweetened condensed milk and continue mixing on low speed until smooth and fully incorporated. Scrape the bowl sides again.

Add the sour cream, coconut extract, and 2 teaspoons vanilla extract. Mix on low speed until just combined.

Add the eggs one at a time, mixing slowly after each addition until just combined. Do not overmix after adding eggs.

Divide the cheesecake batter evenly into two separate large bowls.

To one bowl, add the 0.5 cup mango puree, mango flavor, and mango extract. Gently stir until well combined. This is your mango layer.

To the second bowl, add the key lime juice. Gently stir until well combined. This is your key lime layer.

Pour the key lime cheesecake filling onto the pre-baked crust and spread evenly. Carefully drizzle the mango filling over the key lime layer, spreading it gently to create an even layer without fully mixing the two.

Place the springform pan inside a larger roasting pan. Fill the outer pan with enough warm water to come halfway up the sides of the springform pan (ensure water does not go above the aluminum foil).

Bake for 1 hour 15 minutes. The center should still be slightly jiggly, while the outer 2-3 inches are set.

Turn off the oven, but leave the cheesecake inside with the door closed for 30 minutes. This allows it to cool slowly and helps prevent cracks.

After 30 minutes, crack open the oven door and leave the cheesecake inside for another 30 minutes to continue cooling slowly.

Remove the cheesecake from the oven and water bath. Let it cool completely to room temperature, then refrigerate for 5-6 hours or preferably overnight, until thoroughly chilled and firm. Once firm, carefully remove from the springform pan and place on a serving dish.

In a medium bowl, gently beat the egg yolks and set aside.

In a large saucepan, whisk together 6 tablespoons sugar, cornstarch, and milk until smooth. Cook over medium heat, stirring continuously, until the mixture begins to thicken and gently bubble.

Temper the egg yolks by gradually whisking a small amount of the hot milk mixture into the egg yolks, then add a little more, whisking continuously. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Return to medium heat and bring to a light boil, whisking constantly, for about 1 minute until thickened.

Remove from heat and stir in the salted butter, 0.75 teaspoon mango extract, and 0.75 teaspoon mango flavor until smooth. Spread this mango pastry cream evenly over the chilled cheesecake. Return the cheesecake to the fridge while you prepare the final topping.

Pour 4 tablespoons room temperature water into a shallow dish. Sprinkle the granulated gelatin evenly over the water, ensuring all granules touch the water. Let it bloom for about 5 minutes until softened.

Heat the bloomed gelatin in the microwave for 5-10 seconds, or until melted. Stir in 3 tablespoons granulated sugar until dissolved. Then, add 0.5 cup canned mango puree and stir to combine.

Allow the gelatin mixture to sit for about 10 minutes to thicken slightly. Once slightly thickened, use a spoon to drizzle it evenly over the mango pastry cream layer on the cheesecake. Gently spread it into an even layer.

Refrigerate the cheesecake for another 2-3 hours, or until both topping layers are cool and firm. Serve chilled. Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.