Prepare the Crust:

1. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
2. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to compact it.
3. Chill the Crust: Place the pan in the refrigerator while you prepare the filling to let the crust set.

Make the Filling:

4. Whip the Cream Cheese: Using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the sugar and vanilla extract, and continue beating until fully combined.
5. Add Sour Cream and Heavy Cream: Add the sour cream and heavy cream to the cream cheese mixture. Beat until smooth and creamy.
6. Mix in Mango Puree and Lemon Juice: Add the fresh mango puree and lemon juice, mixing well until smooth. The mixture should be thick and creamy.
7. Optional: Add Gelatin: If you want a firmer texture, dissolve gelatin in a bit of warm water according to package instructions and add it to the filling mixture.
8. Pour into Crust: Pour the mango cheesecake filling over the chilled graham cracker crust, smoothing the top with a spatula.
9. Chill the Cheesecake: Place the cheesecake in the refrigerator and chill for at least 6 hours, or overnight, until set.

Prepare the Topping:

10. Make the Mango Topping: In a small bowl, combine the fresh mango puree with honey or sugar (if desired). Stir until the topping is smooth and sweetened to your liking.
11. Spread Over Cheesecake: Once the cheesecake has set, spread the mango topping evenly over the chilled cheesecake.

Serve and Enjoy:

12. Slice and Serve: Carefully remove the cheesecake from the springform pan, slice it into wedges, and serve chilled.