Decadent Mango Cheesecake - cooking recipe

Ingredients

Crust
3 1/4 cups finely ground graham crackers
1/4 cup sugar
5 tablespoons butter, melted
Filling
2 (8 ounce) packages cream cheese, softened
3/4 cup brown sugar, firmly packed
2 eggs
2 1/2 lbs ripe mangoes, peeled, pitted, pureed (3 1/2 cups)
1/2 cup heavy cream
2 teaspoons fresh lime juice
1/2 cup macadamia nuts, crushed

Preparation

Preheat oven to 325.
In a small bowl, combine crust ingredients, press into 9-inch springform pan pushing a slight crust up the edge about an inch.
Bake about 15 minutes; cool while preparing filling.
In a large mixing bowl, combine cream cheese & brown sugar until well-blended.
Add eggs one-at-a-time, beat until very smooth.
In a smaller bowl, combine mango puree, cream and lime juice, mixing thoroughly.
Add mango mixture to cream cheese mixture, mix until well-blended; pour into crust.
Bake for 50 minutes (center will jiggle slightly).
Cool on wire rack, then refrigerate for about 8 hours.
To serve, run knife around edges to loosen from pan, release sides, lift cake out and set on serving plate.
Serve chilled, sprinkled with nuts.