Step 1: Make the Crust

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill the crust in the refrigerator for at least 10 minutes to set while you prepare the filling.

Step 2: Prepare the Mango Filling

If using fresh mangoes, peel and chop them into chunks. Blend the mango chunks in a blender or food processor until smooth. You should have about 1 cup of mango puree. If you want a firmer cheesecake, you can dissolve the gelatin in 2 tablespoons of warm water (follow the package instructions), then stir it into the mango puree. Allow it to cool to room temperature before proceeding.

Step 3: Make the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, and continue to beat until well combined.

Step 4: Whip the Heavy Cream

In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Be careful not to overwhip, or it may turn into butter.

Step 5: Combine the Mango and Cream Cheese Filling

Gently fold the mango puree into the cream cheese mixture, mixing until fully combined. Then, fold in the whipped cream until the mixture is light and fluffy.

Step 6: Assemble the Cheesecake

Pour the mango cheesecake filling into the prepared crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and firm up.

Step 7: Serve and Enjoy

Once the cheesecake is fully set, remove it from the springform pan (if using) and transfer it to a serving platter. Garnish with fresh mango slices, mint leaves, or a drizzle of mango puree for an extra touch of tropical flavor.