Mango Cheesecake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 300\u00b0F.
Butter a 10-inch springform pan and set aside.
Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
Stir in melted butter.
Press mixture into prepared pan.
Combine cream cheese and sugar in a food processor or blender; process until combined.
Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
Pour mixture into prepared crust.
Bake for 1 hour or until set.
Let cheesecake cool for 1 hour.
While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
Preheat oven to 350\u00b0F.
After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
Bake 4 minutes.
Remove from oven.
Chill for at least 4 hours.
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.
Spread glaze over chilled cheesecake before serving.