Mango Swirl Cheesecake - cooking recipe

Ingredients

3.5 oz graham crackers, crushed
4 tbsp butter, melted
2 (15 oz) cans sliced mango in syrup, drained, 1/2 pureed
1 tbsp powdered gelatin, bloomed for 5 mins in 1/4 cup cold water
1/2 lb cream cheese, at room temperature
2/3 cup granulated sugar
1 tsp vanilla extract
1 1/4 cups heavy cream, whipped

Preparation

Lightly grease and line an 8 inch springform pan with parchment paper.
In a food processor, process graham crackers. Add butter and process until combined. Press into base of prepared pan then chill.
Beat cream cheese, sugar and vanilla until smooth. Mix 1/4 cup with 2 tbsp bloomed gelatin and gently heat until gelatin melts. Mix back into main cream cheese mixture. Fold in whipped cream. Transfer to prepared pan and smooth top.
Combine remaining gelatin mixture with 1/4 cup mango puree. Gently heat until gelatin melts then mix into remaining mango puree. Pour over cream cheese mixture and smooth top. Cover with plastic wrap and chill for 5 hours, or until firm.
To serve, arrange remaining sliced mango over top.