1. Preheat oven to 325°F and set aside a 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.

Prepare Crust

1. In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the springform pan. Set aside.

Prepare Filling

1. In a large bowl, beat cream cheese, sugar, and cornstarch until smooth over medium speed. Reduce speed to low and add sour cream, followed by mango pulp and lemon juice. Mix until completely incorporated, scraping down the sides of the bowl as needed.

2. Add eggs one at a time, taking care not to overmix. Pour filling over prepared crust (optional: pour the filling through a strainer; this helps reduce any lumps).

3. Place in the oven on the rack above the water bath. Bake until the edges begin to set but the center still looks jiggly, about 50 to 60 minutes. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate for several hours (preferably overnight).

Prepare Whipped Cream

1. Combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat until stiff peaks form. Spread or pipe the whipped cream over the top of the cooled cheesecake as desired.