Adjust rack to middle position and preheat the oven to 350°F. Prepare a two muffin tins with muffin liners.

Place the cookies in a bowl of a food processor and run until as smooth as possible. Mix in the melted butter (it helps to use your hands so combined evenly).

Put 1 tablespoon (packed tightly) of the crust mixture in each muffin liner. Press down to spread out the mixture compactly, lining the bottom of the muffin liners, spreading all the way to the edges (I used the bottom of a metal measuring cup to press down evenly and quickly).

Bake on the middle rack for 10 minutes, then let cool.

Adjust rack to middle position and preheat the oven to 350°F.

In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand whisk), add the cream cheese and sugar. Whisk on medium-high speed until creamed together and smooth, pressing down the sides with a spatula, if needed.

Add the sour cream and flour and whisk until combined, again, pressing down the sides with a spatula, if needed.

Reduce the speed to medium-low. Add the eggs, one at a time until just combined, scraping the bottom of the bowl with the spatula to ensure mixture if evenly mixed.

Next, add the lime juice, vanilla, and chili and mix until just combined.

Pour into muffin liners on top of the cooled crust, filling almost to the top. Take about a teaspoon of mango puree and place on top of each cheesecake filling in the center. Swirl into the mixture using the end of a knife, creating a pretty pattern on top of the cheesecakes.

Bake on the middle rack for 30 minutes. Turn the oven off, leaving the cheesecakes inside. Leave the oven cracked open with a wooden spoon for 20-30 minutes until mostly cooled, then remove the cheesecakes. Let cool completely, then move to the refrigerator to fully set, at least one hour, before serving.