Step 1: Prepare the Crust

1. In a mixing bowl, combine graham cracker crumbs, shredded coconut (if using), melted butter, and sugar. Mix until the texture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

Step 2: Make the Cheesecake Filling

3. Blend mangoes into a smooth puree if using fresh mangoes. Set aside 2 cups for the filling.
4. In a small bowl, dissolve 1 packet of unflavored gelatin in 2 tablespoons of water. Let it sit for 5 minutes, then microwave for 10-15 seconds until completely dissolved.
5. In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
6. Slowly mix in the mango puree and dissolved gelatin until fully combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the mango mixture.
8. Pour the filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.

Step 3: Add the Mango Topping

9. In a small saucepan, combine 1 cup mango puree with sugar (if using). Heat gently over low heat.
10. Dissolve 1/2 packet of unflavored gelatin in 1 tablespoon of water. Let it sit for 5 minutes, then microwave for 10 seconds until melted. Stir into the warm mango puree.
11. Allow the topping to cool slightly before pouring it over the chilled cheesecake. Spread evenly.
12. Return the cheesecake to the refrigerator and chill for another 2 hours until the topping is firm.

Step 4: Serve and Enjoy

13. Carefully remove the cheesecake from the springform pan. Slice and serve chilled, garnished with fresh mango slices or a sprinkle of shredded coconut.