Caramelized Mango and Honey Cheesecake with Cheesecake Truffle Topping

Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/3 cup heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 ripe mangoes, peeled and thinly sliced
• 3 tablespoons honey

Cheesecake Truffle Topping:

• 1/4 cup heavy cream
• 6 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter, softened
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup confectioners' sugar

Instructions:

1. Preheat the oven to 325°F. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating after each addition. Add the heavy cream, flour, and vanilla extract. Beat until just combined. Pour the filling over the cooled crust.
3. Arrange the sliced mangoes in a circular pattern on top of the filling. Drizzle with honey. Bake for 65 to 70 minutes, or until the edges are golden brown and the center is almost set.
4. Let the cheesecake cool to room temperature. Meanwhile, prepare the Cheesecake Truffle Topping.
5. In a small saucepan, heat the heavy cream until it just comes to a boil. Remove from the heat and pour over the chopped chocolate and softened butter in a medium mixing bowl. Stir until the chocolate and butter are melted and smooth.
6. In a separate mixing bowl, beat the cream cheese and confectioners' sugar together until smooth. Add the melted chocolate mixture and beat until combined.
7. Pour the Cheesecake Truffle Topping over the cooled cheesecake. Refrigerate for at least 4 hours or overnight.
8. When ready to serve, remove the cheesecake from the refrigerator and let it sit at room temperature for 10 to 15 minutes before slicing.