Prepare the Crust

1. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Mix until the texture resembles wet sand.
2. Press the mixture into the bottom of a springform pan to create an even layer. Refrigerate while preparing the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese until smooth.
2. Add 1 cup sugar, vanilla extract, and lemon juice, mixing until well combined.
3. Whip heavy cream separately until soft peaks form, then fold it into the cream cheese mixture.

3. Incorporate Mango

1. Puree half of the diced mangoes and gently fold the puree into the cheesecake mixture.
2. Spread the filling evenly over the prepared crust. Refrigerate for 4 hours or until set.

4. Prepare the Mango Topping

1. Puree the remaining mangoes and sweeten to taste if needed.
2. Dissolve gelatin in 1/4 cup water over low heat, then mix it into the mango puree.
3. Pour the topping over the chilled cheesecake and refrigerate for another 2 hours to set.

5. Garnish and Serve

1. Carefully remove the cheesecake from the springform pan.
2. Garnish with fresh mango slices or mint leaves if desired. Slice and serve chilled.