Preheat Oven:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
 Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan.
Bake for 10 minutes, then remove from the oven and let cool.
 Prepare the Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
Fold in the mango puree and lime zest (if using) until evenly incorporated.
 Bake the Cheesecake:
Pour the filling over the cooled crust in the springform pan.
Place the springform pan on a large baking sheet and bake for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly browned.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
 Chill the Cheesecake:
Remove from the oven and let it cool completely at room temperature.
Refrigerate for at least 4 hours, or overnight, to set.
 Make the Mango Glaze (optional):
In a small saucepan, combine the mango puree, water, cornstarch, and sugar.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and let cool slightly.
 Serve:
Pour the mango glaze over the chilled cheesecake before serving, spreading evenly with a spatula if desired.
Enjoy Your Mango Cheesecake!
This refreshing dessert is sure to impress with its vibrant flavors and creamy texture!