Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even layer. Bake for 8-10 minutes, until the crust is golden, then remove it from the oven and allow it to cool completely.

In a large bowl, use a hand mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add sugar and vanilla extract, continuing to mix until well combined. Add the eggs one by one, mixing gently after each addition. Stir in fresh mango puree and cornstarch until the filling is completely smooth and free of lumps.

Pour the cheesecake filling over the cooled crust, spreading it evenly. To avoid overbaking, wrap the outside of the springform pan with aluminum foil. Place the pan in a larger baking dish filled with hot water. Bake for 50-60 minutes, until the edges are set and the center slightly jiggles.

Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool slowly. After an hour, remove the cheesecake from the oven and chill it in the refrigerator for at least 6 hours or overnight.

To make the glaze, warm fresh mango puree in a saucepan over medium heat, adding sugar and lemon juice. Stir until the sugar dissolves. Mix cornstarch with a little cold water to create a slurry, then add this to the warm mango mixture, stirring until it thickens. Remove from heat and let cool.

Once the cheesecake is fully chilled, pour the cooled mango glaze over the top and decorate with fresh mango slices, whipped cream, or mint leaves. Slice and enjoy!