INGREDIENTS
For the Crust:
1 cup of graham cracker crumbs
4 tablespoons melted butter
3 tablespoons brown sugar

For the Filling:
1 pkg. (8-ounce) Philadelphia cream cheese, softened
3/4 cup confectioner’s sugar
3/4 teaspoon vanilla extract
3 mangoes, flesh only, skin removed
1 tablespoon of unflavored gelatin
2 tablespoon of warm water
200 ml of heavy whipping cream

DIRECTIONS
1. Pour graham crumbs into a mixing bowl. Add butter and sugar and mix until combined.
2. Add the mixture to the base of an 8-inch or 10-inch spring form pan. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press mixture until it’s flattened.
3. Place mango into a blender. Pulse for a few seconds. Then, blend on high speed for about a minute.
4. In a separate bowl, combine the gelatin and the water. Stir until gelatin dissolves.
Add gelatin mixture to the mango mixture; stir until combined. Set aside.
5. In another bowl, mix together Philadelphia cream cheese, confectioner’s sugar, and vanilla extract until smooth and creamy.
6. Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes until thickened. Gently fold the cream cheese mixture into the whipped cream combined and smooth.
7. Spoon cheese mixture over the graham cracker base and smooth evenly using a spatula.
8. Spoon the mango puree over the top and smooth it out.
9. Place the mango cheesecake in the fridge for at least 4 hours, or preferably chill overnight.
10. To serve, using a sharp knife, gently cut around the outside edge of the cheesecake to loosen it from the springform pan. Unlatch, and remove the outer shell of the pan.

NOTE: If desired, you can garnish the cheesecake with piped whipped cream or mango slices.