Ginger Mango Cheesecake

• 14 oz ginger snaps
• 1/2 cup butter, melted
• 1 lb cream cheese, at room temperature
• 3 None large eggs, separated, at room temperature
• 1 tbsp cornstarch, sifted
• 1 1/4 cups sugar
• 2 cups sour cream, at room temperature
• 2 tsp vanilla bean paste
• 1/4 cup lemon juice
• 1.75 oz candied ginger, chopped
• 2 None medium mangoes, peeled, stoned, thinly sliced

1. Preheat the oven to 300u0b0F. Process the cookies in a food processor until they form fine crumbs, then transfer to a medium bowl. Stir in the butter until combined. Press cookie mixture evenly over the base and three-quarters of the way up the sides of a pie pan. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass or bottle. Refrigerate while preparing the filling.
2. Beat the cream cheese, egg yolks, cornstarch and half the sugar in a large bowl until smooth. Add the sour cream, vanilla and juice; beat until just combined. Fold in the ginger.
3. Beat the egg whites in a small bowl until soft peaks form. Gradually add the remaining sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into the cream cheese mixture.
4. Spread the filling into the crust; place on a parchment-paper lined baking sheey. Bake cheesecake for 1 hour, or until just set. Switch off oven, and allow cheesecake to cool in the oven with the door ajar (this helps prevent the cheesecake from cracking).
5. Top the cheesecake with mango slices and serve.

ginger snaps, butter, cream cheese, eggs, cornstarch, sugar, sour cream, vanilla bean paste, lemon juice, candied ginger, mangoes

Taken from recipes-plus.com/api/v2.0/recipes/25169 (may not work)