Ginger Snap, Mango, Lime & Ginger Cheesecake

Ingredients:

• 9 oz Ginger Snap cookies, crushed into small crumbs
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 large ripe mango, peeled and pureed
• 1 tsp ground ginger
• 1/4 cup fresh lime juice
• 1 tsp lime zest
• 1/4 cup granulated sugar

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine the Ginger Snap crumbs and melted butter until well combined. Press mixture firmly into the bottom of a greased 9-inch springform pan.
3. In a separate mixing bowl, cream the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar and vanilla extract and beat until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the pureed mango and ground ginger until well combined.
5. Pour the cheesecake mixture onto the Ginger Snap crust and smooth out the top with an offset spatula.
6. Bake for 55-60 minutes or until the cheesecake is set around the edges and slightly jiggly in the center. Let cool on a wire rack for 30 minutes.
7. In a small mixing bowl, whisk together the lime juice, lime zest, and granulated sugar until sugar is dissolved.
8. Pour the lime and ginger mixture over the top of the cooled cheesecake and spread out evenly. Refrigerate for at least 2 hours or overnight before serving.