Cornbread Mango Cheesecake with Caramel Sauce

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Ingredients:

• 1 cup cornbread crumbs
• 3 tablespoons sugar
• 4 tablespoons unsalted, pareve margarine, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 2 large eggs
• 1 large mango, pureed
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce, store-bought or homemade

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the cornbread crumbs, sugar, and melted margarine. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese until smooth. Gradually beat in the sugar. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
4. Stir in the mango puree, flour, and vanilla extract until just combined.
5. Pour the mixture into the prepared crust and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly. Let cool completely before chilling in the refrigerator for at least 2 hours.
7. Prior to serving, pour the caramel sauce over the surface of the cheesecake.