Lavender Honey Mango Cheesecake with Lemon Curd Topping

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Ingredients:

• 2 cups Lavender Honey Graham Cracker Crumbs
• 4 tbsp unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 cups fresh mango, pureed
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• 1/2 tsp vanilla extract
• 1/2 cup Lemon Curd, for topping

Instructions:

1. Preheat oven to 325°F.
2. In a small mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press mixture into the bottom of a 9-inch springform pan.
3. Bake for about 10 minutes or until lightly golden brown. Remove from oven and set aside to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
5. Add mango puree and mix until well combined.
6. Add eggs one at a time, beating well after each addition.
7. Gradually add flour, scraping down the sides of the bowl as needed.
8. Mix in sour cream and vanilla extract until smooth.
9. Pour mixture into the prepared crust and smooth the top with a spatula.
10. Bake for 45-50 minutes or until the center is almost set.
11. Turn off the oven but leave the cheesecake inside with the door slightly ajar for an additional 15-20 minutes.
12. Remove from oven and allow to cool to room temperature before removing from the pan and placing in the refrigerator to chill for at least 2 hours.
13. Once chilled, spread Lemon Curd evenly over the top of the cheesecake.
14. Return to the refrigerator to chill for at least 30 minutes before slicing and serving.