In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until fully integrated. Press this mixture into a 9-inch pie dish to form an even layer. Pop it in the refrigerator while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and sugar until it’s smooth and fluffy—about 2-3 minutes. Add the vanilla extract, mixing until well-combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture until completely combined. Finally, fold in the mango puree.

Spoon the mango cheesecake filling into the prepared crust, evening it out with a spatula. Cover and chill in the refrigerator for at least 4 hours, or overnight if you can wait that long.

In a small saucepan, combine passion fruit pulp and sugar. Heat over medium, stirring until the sugar dissolves and it’s slightly thickened (about 3-5 minutes). Let it cool completely.

Once the cheesecake has set, pour the passion fruit drizzle over the top and slice into delightful pieces. Enjoy every sweet, tropical bite!