What's better than mango juice? Mango Cheesecake

With the summer heat and mango season in full swing, I naturally came across this recipe for a mango cheesecake.

1. Crust
   • 1 cup graham cracker crumbs
   • 1/4 confectioner's sugar
   • 1/4 stick unsalted butter
2. Filling
   • 2 8-ounce packages cream cheese, room temperature
   • 1/2 cups fresh cream
   • 1/2 cups sugar
   • 2 teaspoons vanilla extract
   • 4 large eggs
3. • Mango cubes (1 mango)
   • 1/2 tsp. lemon juice
4. Filling:
5. • 1 mango (sliced)
   • 1/4 cup confectioner's sugar
   • 1/4 cup water
6. PREPARATION

1. For crust:
   1. Preheat oven to 350°F. Lightly grease 9-inch-diameter springform pan. Mix cracker crumbs and sugar in bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set (10 minutes). Cool completely while working on filling and mango puree topping.
2. For filling:
   1. Beat cream cheese, sugar, and cream until smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and lemon juice. Pour filling over cooled crust in pan.
   1. For topping:
   1. Mix confectioner's sugar, sliced mango, and water to blend into a smooth mixture. Pour over strainer.
   2. Scatter blobs of topping onto filling and use a toothpick to brush through the blobs to create a swirl design.
   3. Bake at 350°F for 60 minutes, cool over the counter for an hour and then place in fridge to cool until served.