Mango Cheesecake

I made this for the mango fans in our family.

1 1/4 cup graham crumbs
1/4 cup butter, melted
1 Tbsp. sugar

Press into a 9″springform pan. Set aside.

Mango Puree:
850 g ripe mangoes (In this batch I used 4 yellow Mexican mangoes)
1/4 cup sugar
1 Tbsp. cornstarch

Slice sides of mangoes and scoop the flesh into the food processor. Add the sugar and cornstarch and puree until smooth.

Cheesecake:
250 g cream cheese
1/2 cup sugar
1/4 cup sour cream
1 Tbsp. cornstarch
2 eggs
pinch of salt

Beat the cream cheese with the sugar, sour cream, cornstarch and salt until smooth. Beat in eggs, one at a time.
Add 1/2 cup of the mango puree and mix well. Pour into the graham crust. 

  
Spoon about 10 Tablespoons of puree onto the surface of the cheesecake and use the handle of a spoon to swirl the puree through the cheesecake, making a pattern.

  
Bake at 350 degrees F for 45 min. Let cool, then chill.