Blender Mango Cheesecake

• 1 1/2 cups graham crackers/wafers crushed
• 1/2 cup coconut dessiccated
• 1 1/2 teaspoons cinnamon
• 2 1/2 tablespoons sugar
• 23 cup butter melted
• 2 1/2 tablespoons gelatin, unflavored
• 1 1/4 tablespoons lemon zest grated
• 2 tablespoons lemon juice
• 1/2 cup water boiling
• 1/2 cup sugar
• 3 each egg yolks
• 3/4 pound cream cheese
• 1 pound mango pulp mashed
• 1/2 cup water cold
• 1 1/2 cups sour cream
• 23 cup cream

1. Mix the crushed graham crackers, and chill until ready to use.
2. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
3. Add the sugar, egg yolks and softened cream cheese.
4. Whirl on high speed for another 30 seconds.
5. Add the mango pulp (keep some aside for the top of the cake), cole water and sour cream.
6. Blend until all the ingredients are well mixed.
7. Pour into the prepared crust and chill until firm.
8. Whip the cream and gelatin fold in the reserved mango pulp.
9. Spread over the cake and serve.

graham crackers, coconut dessiccated, cinnamon, sugar, butter, gelatin, lemon zest grated, lemon juice, water boiling, sugar, egg yolks, cream cheese, water cold, sour cream, cream

Taken from recipeland.com/recipe/v/blender-mango-cheesecake-44549 (may not work)