1. Step 1: Lightly grease a 9-inch springform pan with coconut oil or cooking spray. Line the bottom with parchment paper.

2. Step 2: Make the crust: In a food processor, combine rolled oats, almonds, pitted dates, melted coconut oil, and a pinch of salt. Process until the mixture forms a sticky, crumbly dough that holds together when pinched. Press the mixture firmly and evenly into the bottom of the prepared pan. Place the crust in the freezer for 15-20 minutes while you prepare the filling.

3. Step 3: Prepare the mango puree: If using fresh mango, peel and dice. If using frozen, thaw slightly. In a blender, combine the mango chunks with the lemon juice and blend until smooth. Set aside.

4. Step 4: Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until light and fluffy. Add the Greek yogurt, vanilla protein powder, honey (or maple syrup), vanilla extract, and a pinch of salt. Mix on medium speed until well combined and smooth, scraping down the sides as needed. Pour in the mango puree and mix on low speed until just combined. Do not overmix.

5. Step 5: Assemble and chill: Retrieve the chilled crust from the freezer. Pour the filling evenly over the crust. Gently tap the pan on the counter a few times to release air bubbles. Cover loosely with plastic wrap. Refrigerate for a minimum of 6 hours, ideally overnight, until firm.

6. Step 6: Serve: Remove the sides of the springform pan. Slice using a sharp knife dipped in hot water and wiped clean between slices. Garnish as desired (e.g., fresh mango slices, shredded coconut, honey drizzle).