Preparing the Crust

1. Preheat your oven to 325°F (160°C).
2. Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form a compact layer. Use the back of a spoon to smooth the surface.
4. Bake the crust for 10 minutes, then set it aside to cool.

Making the Cheesecake Filling

1. Blend ripe mangoes in a blender or food processor until smooth, then measure 2 cups of puree.
2. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add sugar, continuing to mix until well combined.
3. Add the mango puree and vanilla extract, mixing thoroughly.
4. Beat in the eggs one at a time, ensuring each is fully incorporated.
5. Finally, add the heavy cream and mix until the filling is smooth and lump-free.

Assembling and Baking the Cheesecake

1. Pour the mango cheesecake filling over the cooled crust. Spread it evenly with a spatula.
2. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes. The edges should be set, but the center may still jiggle slightly.
3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar to prevent cracking.

Preparing the Mango Glaze (Optional)

1. In a small saucepan, combine the mango puree, sugar, and cornstarch mixture. Cook over medium heat, stirring constantly until the mixture thickens.
2. Let the glaze cool to room temperature before spreading it over the cooled cheesecake.

Chilling and Serving

1. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
2. Garnish with fresh mango slices or whipped cream before serving for an extra touch of elegance.