In a small bowl, combine the crushed biscuits, melted butter, and brown sugar until the mixture resembles wet sand
Press the mixture firmly into the bottom of a small serving cup or jar to form an even layer. Place the cup in the refrigerator to set while you prepare the filling.
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, powdered sugar, vanilla extract, and lime zest to the bowl. Continue to beat the mixture until all ingredients are well combined and the filling is smooth.
Spoon the cheesecake filling over the chilled crust, smoothing the top with the back of a spoon.
In a small saucepan over medium heat, combine the diced mango, honey (or maple syrup), lime juice, Tajín seasoning, and cayenne pepper (if using). Cook the mixture for about 5-7 minutes, stirring occasionally, until the mango pieces soften, and the compote thickens slightly. Remove the saucepan from heat and allow the compote to cool to room temperature
Once the compote has cooled, spoon it over the cheesecake layer in the cup, spreading it evenly
Garnish with fresh mango slices, a lime wedge, a sprinkle of Tajín seasoning, and additional crushed biscuits if desired. Refrigerate the assembled dessert for at least 2 hours to allow the flavors to meld and the cheesecake to set properly
