Preheat your oven to 325°F (160°C).

In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan.

Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add in the granulated sugar, mixing until well incorporated.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream and vanilla extract until smooth.

Gently fold in the mango puree until evenly distributed.

Pour the cheesecake filling over the cooled crust in the springform pan.

Smooth out the top with a spatula.

Place the pan in a larger baking dish and fill the outer dish with hot water, creating a water bath.

Bake the cheesecake in the preheated oven for 1 hour or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar.

Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours or overnight.

In a saucepan, combine mango puree, granulated sugar, lemon juice, and water.

Bring the mixture to a simmer over medium heat.

In a small bowl, mix cornstarch with water until smooth, then add it to the simmering mango mixture.

Cook, stirring constantly, until the mixture thickens.

Remove from heat and let the mango topping cool completely.

Once the cheesecake is chilled and the mango topping is cooled, spread the mango topping over the top of the cheesecake.

Carefully remove the cheesecake from the springform pan.

Slice and serve chilled. Enjoy!