Line a 24 cm/ 9 inch spring form pan with a circle of baking paper. Preheat oven to 160º C/ 320º F. Wrap the bottom of the pan with aluminium foil.
In a food processor crush the cookies into crumbs. Combine with the almond flour and melted butter and mix well. Press the crust to the bottom of the spring form pan. Leave the pan in the freezer while preparing the filling.
In a large bowl mix together cream cheese and sugar until blended. Add vanilla, sour cream and eggs, one at a time, and continue mixing until homogeneous. Little by little add the butter and the chocolate with a spoon (ideally melted together over a pan of simmering water) and mix well after each addition. At the end add the flour and mix until just absorbed.
Pour the filling onto the prepared crust and bake for about 1 h and 20 minutes or until the center of the cheesecake is just set. Switch off the oven and open the door half way or less. Allow the cheesecake to stay inside for half an hour before removing it from the oven. Let it cool for 2-3 hours at room temperature, before topping it.
In a small saucepan over medium heat combine the chopped mango with sugar and half of the water. Bring to boil, lower the heat and cover with a lid. Let simmer for 5 minutes.
In a small bowl or cup combine cornstarch, cinnamon and water and stir until blended. Pour into the simmering mango and sugar mixture. Stir continuously until the topping thickens. Remove from heat and let cool for half an hour before topping the cheesecake.
Let the cheesecake stay in the fridge for at least 6-8 hours before serving it.