Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until well blended. Press this mixture firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Bake for 8-10 minutes until the crust is golden brown; remove from the oven and let cool completely.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add in sugar and vanilla extract while continuing to mix. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the fresh mango puree and cornstarch until the filling is well combined and velvety smooth.

Pour the mango cheesecake filling over the cooled graham cracker crust in the springform pan. To prevent cracking, prepare a water bath by placing the springform pan inside a larger baking pan filled with hot water. Bake in the preheated oven for 50-60 minutes, or until the edges look set and the center slightly jiggles when shaken.

Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This step helps prevent cracks by allowing the cheesecake to cool gradually. After an hour, remove it from the oven and let it cool completely at room temperature before refrigerating.

In a saucepan over medium heat, combine mango puree, sugar, and lemon juice. Stir continuously until the mixture thickens, adding a cornstarch slurry if needed. Allow this glaze to cool to room temperature.

Once the cheesecake has completely cooled and set in the refrigerator, carefully pour the mango glaze over the top in an even layer. Spread gently with a spatula for a beautiful finish. Return the cheesecake to the refrigerator and chill for at least 6 hours or overnight.

When ready to serve your Tropical Mango Cheesecake, garnish with fresh mango slices, fluffy whipped cream, or vibrant mint leaves. Carefully slice and enjoy chilled.