Ingredients

• Cream cheese - 16 oz
• Granulated sugar - 1 cup
• Sour cream - ½ cup
• Vanilla extract - 1 tsp
• Mango puree - 1 cup
• Gelatin powder - 2 tsp
• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ½ cup
• Fresh mango slices - for garnish

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan to form the crust.

3. 3.

   In another bowl, beat the cream cheese and sugar together until smooth.

4. 4.

   Add sour cream, vanilla extract, and mango puree to the cream cheese mixture, mixing until well combined.

5. 5.

   Dissolve gelatin in 1/4 cup of hot water and then mix into the cheesecake batter.

6. 6.

   Pour the filling over the crust in the springform pan and smooth the top.

7. 7.

   Bake for 45-50 minutes, or until the cheesecake is set but still slightly wobbly in the center.

8. 8.

   Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.

9. 9.

   Garnish with fresh mango slices before serving.