Begin by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place in the refrigerator to set while you prepare the filling.

In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, mango puree, lemon juice, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Taste the mixture and add agave syrup if you prefer a sweeter filling.

Pour the mango filling over the prepared crust in the springform pan, spreading it evenly with a spatula. Smooth the top and tap the pan gently on the counter to remove any air bubbles.

Cover the cheesecake with plastic wrap and place it in the freezer for at least 4 hours or until firm. For best results, let it chill overnight.

Once set, remove the cheesecake from the freezer and let it sit at room temperature for about 10-15 minutes before slicing. Garnish with fresh mango slices and mint leaves before serving.