Preheat the oven to 350°F.

To make the crust: Add half the graham crackers, butter, cane sugar, and then the remaining half of graham crackers to a food processor. Doing so in this order helps prevent the butter from sticking to sides so it comes together faster and easier.

Pulse on high until completely uniform, it also helps to shake up the food processor as it’s going!

Transfer the crust to a 9-inch springform pan and press evenly. Bake for about 5 minutes or until lightly golden brown and dry. Allow to cool completely before making the filling.

To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, then slowly increase the speed as the mixture starts to thicken until you are at full speed. Whisk until stiff peaks form.

Transfer the whipped cream to a separate bowl and set aside. No need to wash your mixing bowl for this next step.

Add in the cream cheese, powdered sugar, sour cream, mango purée, and lemon juice into the stand mixing bowl. Using the paddle attachment, mix on low until combined and then speed mixer up to high and whip until it’s smooth and creamy.

Fold in the whipped cream into the cream cheese mixture with a spatula and stir to combine completely.

Transfer half the cream cheese mixture to the crust and spread evenly. Drizzle a little bit more of mango purée on top and swirl it around. Add the remaining cream cheese mixture and spread evenly. Drizzle a little bit more mango purée on top and smooth it out.

Transfer the cheesecake to the fridge and allow to chill for at least 4 hours or overnight.

To make the topping: In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low, to avoid splattering, then slowly increase the speed as the mixture begins to thicken. Continue to whisk until stiff peaks form.

Transfer the whipped cream to a piping bag with Ateco tip #827. Pipe dollops of whipped cream around the cheesecake.

Store in an airtight container in the fridge for up to 3 days.