I preheat the oven to 325°F (165°C). I grease a 9-inch springform pan and line the bottom with parchment. In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter, then press into the pan’s base. I bake for 10 minutes, then cool.

In a large bowl, I beat 2 lbs cream cheese with 1 cup sugar until smooth. I add 4 eggs one at a time, mixing well. I stir in 1 cup sour cream, ½ cup heavy cream, 1 tsp vanilla, 1 cup mango puree, and optional lime zest until combined.

I pour the filling over the cooled crust, place the pan on a baking sheet, and bake for 60–70 minutes until the edges are set and the center is slightly jiggly. I turn off the oven, crack the door, and let the Mango Cheesecake cool inside for 1 hour.

I cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set.

In a saucepan, I combine 1 cup mango puree, 2 tbsp water, 1 tbsp cornstarch, and 1–2 tbsp sugar. I cook over medium heat until thickened, about 3 minutes, then cool slightly. I pour the glaze over the chilled cheesecake.

I remove the Mango Cheesecake from the pan and slice into 12 pieces, serving chilled for maximum creaminess.