In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom of an 8-inch springform pan, covering the base evenly.

Place it in the refrigerator to chill while you prepare the filling.

In a small bowl, sprinkle the gelatin over cold water and let it sit for 5-7 minutes until it becomes soft and spongy.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until fluffy.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.

Heat the softened gelatin in the microwave for about 10 seconds until completely melted. Stir into the cream cheese mixture until well combined.

Add the fresh mango puree to the mixture and gently fold in until the filling is smooth.

Pour the mango filling over the prepared crust and spread it evenly with a spatula.

Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or until fully set.

Once set, remove the cheesecake from the springform pan and transfer it to a serving platter. Decorate with additional mango slices or whipped cream if desired.