Make the crust:
In a food processor, process the nuts until they resemble crumbs. Add the "butter", oil, sugar and salt and process briefly until the mixture comes together.
Pat the crust into the bottom of a 9- or 10-inch springform pan.
Preheat the oven to 350 degrees and bake the crust for 10 minutes until it starts to brown and becomes quite firm. Set aside to cool completely. It will be soft to the touch when you pull it out of the oven but will firm up as it cools.
Make the mango filling:
In a large bowl, beat the cream cheese until smooth. Add the sugar and cardamom and beat until everything's well-blended.
Whip the tofu and egg replacer in a food processor or blender.
Add the tofu to the cream cheese in three portions, beating well after each addition.
Add the mango puree and mix everything well.
Pour the filling into the crust.
Preheat the oven to 350 degrees. Place a loaf pan or any other pan filled with water in the oven.
Slide the springform pan on a baking sheet and place in the oven.
Bake the cheesecake for 30 minutes.
Turn the heat down to 325 degrees F and continue baking for another 30 minutes.
When the cheesecake is done, the sides will be set and puffy but the center will still jiggle when tapped.
Make the topping:
Whip the topping ingredients together until just blended.
Pour on the cheesecake as soon as it comes out of the oven, and tilt the pan slightly to make sure it coats the top of the cake evenly.
Place the cheesecake back in the oven and bake another 15 minutes.
Remove the cheesecake to a rack and cool completely. Unmold by running a knife around the edge, and then release the springform top.
Chill the cheesecake thoroughly before serving.