In a blender, blend all the coulis ingredients together until pureed smooth. Strain through a fine mesh sieve into a container. Cover and set in the fridge.

Heat oven to 350 degrees F.

Mix Nilla wafer crumbs and melted butter together well in a small bowl. Press crumb mixture evenly into the bottom of your 9-inch springform pan.

Bake crust in oven for 10-15 minutes, or until the crust is lightly browned. Remove from oven. Turn oven temperature to 300 degrees F (150 degrees C).

Beat cream cheese with a hand mixer until smooth with minimal to no lumps. Add in sugar and beat until well combined. Mix sour cream, 2 tablespoon coulis, lime zest, lime juice, tequila if using, and vanilla in thoroughly. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Do not over mix. Pour evenly over crust.

Wrap the underside and outside of the springform pan with three layers of aluminum foil, wrapping up to the top edge to ensure that no water can leak into the foil barrier and into your cheesecake.

Using a ½ teaspoon measuring spoon, dollop some of the mango coulis in dots around the top of the cheesecake batter. With a toothpick or chopstick, gently swirl the coulis around the top of the cheesecake, don't push it into the cake as it will cause cracks. 

When done swirling, give the cheesecake some taps by lifting it a few inches above the work space and dropping it (don't spill!) to bring any bubbles up to the surface. Do this repeatedly, popping any bubbles that rise up. 

Place the cake into a large roasting pan that can hold the springform pan. Pour the boiling hot water into the roasting pan, making sure no water gets onto the cheesecake. The water should never be higher than about ¾ inch.

Bake 60-70 minutes or until center is almost set but still jiggly. Pull everything from the oven and let the cheesecake cool inside the water bath to room temperature, about 1 ½ to 2 hours. Cover with plastic wrap and let chill in fridge for at least 4 hours.

To serve, run a butter knife around the rim of the pan to loosen the cake from the pan. Use the same knife to gently loosen from the bottom of the springform pan and slide cake onto a serving plate.

Top with more mango coulis, whipped cream, or fruit. Serve room temperature or chilled.