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

In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing thoroughly. Add eggs one at a time, incorporating each fully. Blend in fresh mango puree and cornstarch until silky.

Pour filling over cooled crust. Wrap bottom of the pan with aluminum foil, place in a larger roasting pan, and fill with hot water halfway up the sides. Bake for 50-60 minutes until edges set but center jiggles. Cool in the oven with door ajar for an hour.

In a saucepan, combine mango puree, sugar, and lemon juice. In a separate bowl, dissolve cornstarch in water, slowly stir into the mango mixture. Cook until slightly thickened (2-3 minutes). Cool to room temperature.

Spread cooled mango glaze over cheesecake top. Chill in the refrigerator for at least 6 hours or overnight.

Remove cheesecake from springform pan, garnish with fresh mango slices. Slice into wedges and enjoy!