Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press into the Pan: Press the mixture firmly into the bottom of the prepared pan to create an even layer. Use the back of a spoon or the bottom of a measuring cup to pack it down.
4. Bake the Crust: Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Make the Mango Cheesecake Filling:

5. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6. Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, mixing until fully incorporated.
7. Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
8. Mix in Mango Puree: Blend in the mango puree and cornstarch, mixing until the filling is smooth and well combined.

Assemble and Bake:

9. Pour the Filling: Pour the mango cheesecake filling over the cooled crust, smoothing the top with a spatula.
10. Prepare a Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
11. Bake: Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
12. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.

Prepare the Mango Glaze:

13. Heat the Mango Puree: In a small saucepan, combine the mango puree, sugar, and lemon juice. Heat over medium heat, stirring constantly.
14. Thicken the Glaze: Stir in the cornstarch mixture and cook for 2-3 minutes, or until the glaze thickens slightly. Remove from heat and let it cool to room temperature.

Assemble the Cheesecake:

15. Spread the Glaze: Once the cheesecake is fully cooled, pour the mango glaze over the top, spreading it evenly with a spatula.
16. Chill: Cover the cheesecake and refrigerate for at least 6 hours or overnight to set completely.

Serve:

17. Decorate: Before serving, garnish with fresh mango slices, whipped cream, or mint leaves as desired.
18. Slice and Enjoy: Run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring. Slice and serve chilled.