Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ½ cup, melted
• Cream cheese - 24 oz, softened
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Mango puree - 1 cup
• Gelatin - 1 tablespoon
• Cold water - ¼ cup
• Whipped cream - 1 cup, for garnish
• Fresh mango slices - for garnish

Instructions

1. 1.

   Preheat the oven to 325°F (165°C).

2. 2.

   Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.

3. 3.

   Bake the crust for 10 minutes, then set aside to cool.

4. 4.

   In a large bowl, beat the cream cheese until smooth.

5. 5.

   Add sugar and vanilla extract, and mix until well combined.

6. 6.

   Add eggs one at a time, mixing well after each addition.

7. 7.

   Pour the cream cheese mixture over the cooled crust.

8. 8.

   Bake for 50-60 minutes or until the center is set.

9. 9.

   Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.

10. 10.

    In a small bowl, dissolve gelatin in cold water and let it bloom for 5 minutes.

11. 11.

    Gently heat the gelatin until dissolved and mix it into the mango puree.

12. 12.

    Spread the mango puree over the chilled cheesecake.

13. 13.

    Refrigerate for another hour until the topping is set.

14. 14.

    Garnish with whipped cream and fresh mango slices before serving.

Nutritional Facts