Preheat your oven to 160°C (325°F) and prepare a 9-inch springform pan by greasing it.

In a medium mixing bowl, combine the graham cracker crumbs with the melted butter and press firmly into the bottom of the prepared pan. Bake for about 10 minutes.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, approximately 2-3 minutes.

Add the eggs one at a time, mixing on low speed after each addition until everything is well-combined.

Fold in the fresh mango puree, sour cream, lemon juice, and vanilla extract into the batter.

Pour the creamy filling over the cooled crust and bake for 55-60 minutes until edges are set with a slight wobble in the center.

Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool in the oven for about 60 minutes.

Bloom the gelatin in cold water and then gently heat until melted. Mix it with the remaining mango puree.

Spread the mango glaze over the cheesecake and refrigerate for at least 6 hours or overnight before serving.