The Best Mango Cheesecake Recipe

First, preheat the oven to 350F. Then, place your cookies in a food processor or blender and grind them into fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
Then, place the graham cracker crumbs in a medium bowl. Add the sugar and butter. Then, mix until well combined. Be sure any large chunks are crushed.
Next, pour your cookie mixture evenly into a 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
Then, bake the crust for 10 minutes. Once done, remove from the oven, set the crust aside, and reduce the oven to 325.

Bring about 8-10 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.

Next, puree 2 1/2 cups of mango until completely smooth and set aside.
Then, in a large bowl, blend your cream cheese until smooth. Add the sugar and beat until well incorporated. Add the vanilla, mango puree, sour cream, lime juice and zest. Blend until well combined (this is the part where I like to sneak a taste to adjust for flavor). Ensure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
Add eggs one at a time, beating each egg into the mixture before adding another egg. Once well mixed, place the filling in the crust.

Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Bake for about 65-75 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle. Do not over bake.
Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for 1-2 hours.

While the cheesecake is cooling, make your mango topping. Heat a medium-size saucepan on medium-low. Add the mango, sugar, water, and lime juice to the saucepan. Let cook for about 10 minutes until the mangos are soft.
Next, let the mango mixture cool for about 5 minutes. Puree the mango mixture with a blender until it is completely smooth. Taste the mixture and adjust for sweetness/tartness. You can also add additional water (or lime) if you want more of a saucey topping. Set aside and let cool.
Optional. Strain the mango mixture through a mesh sieve to remove any unblended fruit and fibers to obtain a smooth and thinner topping. Pro tip: I recommend using a larger sieve since this mixture is a bit thick.
Add your mango topping to the top of your cheesecake before transferring the cheesecake to the refrigerator. Then, transfer cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.
Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and run a warm knife around the edges to loosen it. Cut and enjoy!