Prepare the Graham Cracker Crust:

1. Crush the Graham Crackers: If using whole graham crackers, place them in a zip-top bag and crush them into fine crumbs using a rolling pin or food processor. You should have about 1 ½ cups of crumbs.
2. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until all the crumbs are moistened and the mixture resembles wet sand.
3. Press into Pan: Press the graham cracker crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to help press the crumbs into a compact and even layer.
4. Chill the Crust: Place the springform pan with the crust in the refrigerator to chill while you prepare the cheesecake filling. This will help the crust set and become firm.

Make the Mango Cheesecake Filling:

1. Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over ¼ cup of cold water. Let it sit for 5-10 minutes to bloom (soften).
2. Soften Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer (hand mixer or stand mixer) until smooth and creamy. Ensure there are no lumps.
3. Add Sweetened Condensed Milk: Gradually pour in the sweetened condensed milk while continuing to beat on low speed until well combined and smooth.
4. Incorporate Mango Puree and Flavorings: Add the mango puree, heavy cream, lime juice, and vanilla extract to the cream cheese mixture. Mix on low speed until everything is thoroughly incorporated and the filling is smooth and homogenous.
5. Melt the Gelatin: Gently melt the bloomed gelatin. You can do this by microwaving it for 10-15 seconds at a time, or by placing the bowl in a hot water bath, stirring until the gelatin is completely dissolved and clear. Be careful not to overheat it.
6. Temper and Add Gelatin to Filling: To prevent the gelatin from clumping when added to the cold filling, temper it first. Take a couple of tablespoons of the cheesecake filling and add it to the melted gelatin, stirring quickly to combine. Then, pour the tempered gelatin mixture into the rest of the cheesecake filling in a thin stream while mixing on low speed. Mix until the gelatin is evenly distributed throughout the filling.
7. Pour Filling into Crust: Pour the prepared mango cheesecake filling over the chilled graham cracker crust in the springform pan. Spread it evenly with a spatula.

Chill and Set the Cheesecake:

1. Refrigerate to Set: Cover the springform pan with plastic wrap or foil and refrigerate for at least 6-8 hours, or preferably overnight, to allow the cheesecake to set completely. The longer it chills, the firmer it will become.

Decorate and Serve (Optional):

1. Prepare Mango Topping (Optional): Once the cheesecake is fully set, you can decorate it with fresh mango slices or diced mango.
2. Release from Springform Pan: Carefully remove the sides of the springform pan.
3. Garnish and Serve: Garnish with fresh mint leaves, if desired, and serve chilled. You can also drizzle with mango coulis or sauce for an extra touch of mango flavor.
4. Slice and Enjoy: Slice the Velvety Mango Cheesecake Bliss into wedges and enjoy every creamy, tropical bite!