Mango Cheesecake

• 1 1/4 cups graham cracker crumbs
• 1/4 cup chopped cashews
• 1/4 cup sugar
• 3 tablespoons butter
• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup sugar
• 1 1/2 cups sour cream
• 3 eggs
• 1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes)
• 1/2 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 1/2 cups sour cream
• 1/2 cup sugar
• 2 tablespoons apricot jam
• 2 tablespoons corn syrup
• 1 teaspoon lime juice
• 1 teaspoon cider vinegar

1. Preheat oven to 300u0b0F.
2. Butter a 10-inch springform pan and set aside.
3. Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
4. Stir in melted butter.
5. Press mixture into prepared pan.
6. Combine cream cheese and sugar in a food processor or blender; process until combined.
7. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
8. Pour mixture into prepared crust.
9. Bake for 1 hour or until set.
10. Let cheesecake cool for 1 hour.
11. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
12. Preheat oven to 350u0b0F.
13. After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
14. Bake 4 minutes.
15. Remove from oven.
16. Chill for at least 4 hours.
17. Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
18. Spread glaze over chilled cheesecake before serving.

graham cracker crumbs, cashews, sugar, butter, cream cheese, sugar, sour cream, eggs, mango puree, vanilla, lemon juice, sour cream, sugar, apricot, corn syrup, lime juice, cider vinegar

Taken from www.food.com/recipe/mango-cheesecake-91383 (may not work)