Step 1: Prepare the cheesecake layer

1. Preheat your oven to 325°F (165°C). Line a 9-inch (23 cm) springform pan with parchment paper and grease the sides.
2. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream.
3. Pour the mixture into the prepared pan and bake for 40-45 minutes, or until the center is set. Let cool completely, then refrigerate for at least 2 hours or overnight.

Step 2: Prepare the mango cake layers

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mango puree.
4. Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Step 3: Prepare the mango glaze

1. In a small bowl, whisk together the mango puree, powdered sugar, and lemon juice until smooth. Set aside.

Step 4: Assemble the cake

1. Place one mango cake layer on a serving plate. Spread a thin layer of whipped cream (if using) or glaze over the top.
2. Place the chilled cheesecake layer on top, followed by another thin layer of whipped cream or glaze.
3. Add the second mango cake layer on top. Pour the mango glaze over the entire cake, letting it drip down the sides for a glossy finish.

Step 5: Decorate and serve

1. Garnish the cake with whipped cream swirls, fresh mango slices, or cubes, if desired. Refrigerate for 1 hour before serving.