Mango Cheesecake with and Oreo Crust

Ingredients

Crust

• 1 1/2 cup crushed Oreo cookies
• 1/4 cup ground almonds
• 1/4 cup coconut
• 1/3 cup melted butter
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon

Filling

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar (can use more sugar)
• 4 eggs
• 1 teaspoon vanilla
• 1 cup sour cream
• 1 1/2 cups mashed fresh mango (can use more or less)
• 2 tablespoons orange juice
• Mango puree topping
• 100 g mango puree
• 2 teaspoons gelatin
• 3 tablespoons boiling water

Directions

1. Set oven to 350 degrees.

FOR CRUST

1. Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.
2. Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.

FILLING

1. Beat cream cheese and sugar until smooth.
2. Blend in eggs one at a time.
3. Then add remaining ingredients, mixing well.
4. Pour into pan.
5. Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.
6. Cool 5 hours, then refrigerate 8 more hours or overnight.

MANGO PUREE TOPPING

1. Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree.
2. Pour topping gently onto chilled cheesecake.
3. Chill for at least 3 hours before serving.
4. Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.
5. Put a dollop of whipping cream if desired.