Prepare the Crust:
Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

Make Mango Puree:
Peel and cube fresh ripe mangoes. Blend until smooth. Set aside 1 ½ cups for the filling and ½ cup for the glaze.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy. Blend in mango puree, vanilla extract, and sour cream. Add eggs one at a time, mixing just until combined — don’t overbeat.

Bake the Cheesecake:
Pour the filling over the cooled crust. Wrap the pan in foil and place in a large roasting pan. Fill halfway with hot water (water bath). Bake for 60 minutes or until center is almost set. Cool in oven with door slightly open for 1 hour.

Chill:
Remove from water bath and refrigerate for at least 6 hours, preferably overnight.

Prepare Mango Glaze:
In a small bowl, sprinkle gelatin over warm water. Let bloom for 5 minutes. In a saucepan, heat mango puree, sugar, and lemon juice over low heat. Stir in gelatin mixture until dissolved. Cool slightly, then pour over chilled cheesecake. Refrigerate 1 more hour.

Serve:
Carefully release springform pan, slice, and serve chilled. Garnish with mango cubes and mint if desired.