For the Crust:

Cup of Yum
1. In the bowl of a food processor, combine the graham crackers and sugar. Pulse until the crackers are ground into fine crumbs. Add the melted butter and pulse until the mixture feels like wet sand. Transfer the mixture to the prepared pan. Using the bottom of a glass or measuring cup, press the graham cracker mixture into the bottom of a 9-inch springform pan. Freeze while preparing the filling.

For the Cheesecake Filling:

1. In a small bowl, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate, about 5 minutes. Once the gelatin is hydrated completely, microwave in 5-second intervals until melted. Stir and let cool slightly, about 5 minutes.
2. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, mango puree, sugar, and lime juice on medium-high speed until smooth, about 2 minutes, stopping to scrape down the sides a few times during mixing.
3. With the mixer running on low speed, slowly pour the cooled gelatin into the cream cheese mixture, stopping to scrape down the sides as needed.
4. Pour the filling into the chilled crust and chill until the filling is set, about 4 hours.

For the Topping:

1. In a small bowl, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate, about 5 minutes.
2. Combine the mango puree and lime juice in a medium sauce pan over medium-low heat, stirring frequently. Heat until it is warm to the touch, then gently whisk in the hydrated gelatin until fully dissolved. Remove from heat, and allow to cool slightly, stirring occasionally, about 10 minutes.
3. Carefully pour the topping over the chilled cheesecake filling and gently shake it into an even layer. Refrigerate until the topping has set, about 2 hours or up to overnight. Top with more fresh mango before serving, if desired.