Mango Cheese cake
1 ¾ cup graham cracker crumbs (I used my food processor)
3 TBSP sugar
¾ stick of butter
3 (8 oz) packages cream cheese, room temperature
2 cups mango puree
¼ cup sour cream
1 cup sugar
½ teaspoon ground cardamom
2 TBSP all purpose flour
Preheat oven to 3 50 degrees F.
Crust- combine in a med. Bowl crumbs, sugar and cinnamon. Add butter. Press down flat into a 9 inch spring foam pan, bake for 8-10 min. cool
Filling- beat cream cheese until smooth. Add the rest of the ingredients and beat (scrape the bowl as needed.) Pour into crust evenly and bake for 1 hour. Remove from oven, let it sit for about 20 min, then cover and refrigerate for 5 hrs.
Optional-- reduce about 1/2 up of mango puree by simmering and once it's cool spread it over the cheesecake before serving