Ingredients:
For the crust:- 2 cups graham cracker crumbs
– 1/3 cup sugar
– 1/2 cup unsalted butter, melted
**For the filling:**
– 3 (8 oz) packages cream cheese, softened
– 1 cup sugar
– 3 tbsp all-purpose flour
– 3/4 cup mango puree
– 2 tbsp key lime juice
– Zest of 1 key lime
– 3 large eggs
– 1/3 cup sour cream
– 1 tsp vanilla extract
**For the mango lime topping:**
– 1 cup mango puree
– 2 tbsp sugar
– 1 tbsp key lime juice
– 1 tsp gelatin powder
– 2 tbsp water
**Additional:**
– Fresh mango slices and key lime slices for garnishing
#### Directions:
1. **Preheat the Oven**: Set your oven to 325°F (163°C).
2. **Prepare the Crust**:
– Combine graham cracker crumbs, sugar, and melted butter in a bowl.
– Press the mixture into the bottom of a 9-inch springform pan.
– Bake for 10 minutes, then allow it to cool.
3. **Make the Filling**:
– In a large bowl, beat the cream cheese, sugar, and flour until smooth.
– Mix in the mango puree, key lime juice, and lime zest until well combined.
– Add the eggs one at a time, beating well after each addition.
– Stir in the sour cream and vanilla extract.
4. **Bake the Cheesecake**:
– Pour the filling over the cooled crust in the springform pan.
– Bake for 55-65 minutes, or until the cheesecake is set but slightly wobbly in the center.
– Let it cool for 10 minutes, then refrigerate for at least 4 hours.
5. **Prepare the Topping**:
– Mix the gelatin with water and let it bloom for a few minutes.
– Warm the mango puree with sugar and key lime juice in a saucepan.
– Add the bloomed gelatin and stir until completely dissolved.
– Let the mixture cool slightly before pouring it over the chilled cheesecake.
– Refrigerate again until the topping is set.
6. **Garnish and Serve**:
– Before serving, decorate the cheesecake with fresh mango and key lime slices.
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