Make the crust. Combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press it firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.

Bloom the gelatin. Sprinkle the gelatin over the cold water in a small bowl. Let it stand for about 5 minutes until softened.

Prepare the mango mixture. Gently warm the bloomed gelatin until completely dissolved. Stir it into 1 cup of mango puree and set aside to cool slightly.

Make the cream cheese filling. Beat the softened cream cheese and powdered sugar until smooth and creamy. Add the mango puree, vanilla extract, and lemon juice, then mix until well combined.

Whip the cream. In a separate bowl, whip the cold heavy cream until soft-to-medium peaks form.

Combine the filling. Gently fold the whipped cream into the mango cream cheese mixture until smooth and evenly combined.

Fill the crust. Pour the mango cheesecake filling over the chilled crust. Smooth the surface with a spatula.

Chill the cheesecake. Cover and refrigerate for at least 6 hours, or preferably overnight, until completely set.

Prepare the topping. Mix the mango puree, lemon juice, and powdered sugar. Spread or drizzle it over the chilled cheesecake.

Decorate and serve. Top with diced fresh mango. Carefully remove the springform ring, slice, and serve chilled.