Preheat oven to 160C (325F) and grease the base and sides of a 9-inch (23cm) springform pan.

Combine graham cracker crumbs and melted butter in a bowl; press the mixture firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes, then remove from oven and allow to cool completely while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and aerated.

Add eggs one at a time, beating on low speed after each addition until just combined to avoid over-incorporating air.

Fold in 150ml of the mango puree, sour cream, lemon juice, and vanilla extract until the mixture is homogenous.

Pour the cream cheese batter over the cooled crust and smooth the top with a spatula.

Bake for 55 to 60 minutes until the edges are set and slightly golden, but the center still has a slight wobble.

Turn off the oven and leave the door slightly ajar; let the cheesecake cool inside for 60 minutes to prevent cracking.

Prepare the glaze by blooming gelatin in cold water for 5 minutes, then melting it gently and stirring into the remaining 100ml of mango puree.

Spread the mango glaze evenly over the top of the cooled cheesecake.

Refrigerate the cheesecake for at least 6 hours, or ideally overnight, before releasing from the springform pan and serving.