Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until combined and press into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes until lightly golden, then let cool completely.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla, then add eggs one at a time. Mix in fresh mango puree and cornstarch until uniform.

Pour the filling over the cooled crust. Prepare a water bath by placing the springform pan in a larger dish filled with hot water. Bake for 50-60 minutes until edges are set but center jiggles. Cool inside the oven with the door ajar for 1 hour.

In a saucepan, heat mango puree, sugar, and lemon juice over medium heat until sugar dissolves. Whisk in a cornstarch mixture to thicken the glaze. Bring to a gentle boil before removing from heat. Cool to room temperature.

Once cooled, remove the cheesecake from the springform. Pour the glaze over the top, ensuring an even layer. Refrigerate for at least 6 hours to set.

Slice the cheesecake into pieces and garnish with fresh mango slices, whipped cream, or mint leaves. Serve chilled.