Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, or until golden brown. Let it cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing well. Incorporate the eggs one at a time. Gently fold in the mango puree and cornstarch until smooth.

Pour the filling over the cooled crust. Place the springform pan in a larger baking dish filled with hot water. Bake for 50-60 minutes, or until edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for one hour.

In a small saucepan, combine the mango puree, sugar, and lemon juice over medium heat until dissolved. Mix a small amount of cornstarch with water to create a slurry. Whisk this into the warm puree, cooking until thickened. Let cool to create a glaze.

Once the cheesecake has cooled, carefully remove from the pan. Pour the cooled mango glaze over the top. Refrigerate for at least 6 hours to set.

Slice into portions. Garnish with fresh mango slices, whipped cream, or mint. Serve chilled.