Cheesecake with Lemon Bar Base, Mango Filling, and Lemon Curd Topping

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Ingredients:

• 12 oz. Lemon Bar Crust
• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 cups fresh mango puree
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup lemon curd

Directions:

1. Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the bottom of the pan with foil. This will prevent water from getting in the pan while baking the cheesecake in a water bath.
2. Pour the lemon bar crust mixture into the prepared pan and press it evenly over the bottom of the pan. Set aside.
3. In a mixing bowl, use an electric mixer to beat the cream cheese until smooth. Gradually add the sugar and continue beating until fluffy. Add the eggs one at a time, mixing well after each addition.
4. Add the mango puree, heavy cream, vanilla extract, and salt. Mix until fully combined and smooth.
5. Pour the mango filling onto the prepared crust in the pan and smooth the top with a spatula.
6. Place the cheesecake pan in a larger roasting pan. Add hot water to the roasting pan, making sure the water level reaches halfway up the side of the cheesecake pan. Bake in the preheated oven for 1 hour and 30 minutes.
7. Remove the cheesecake from the oven and let it cool to room temperature before placing it in the refrigerator. Chill the cheesecake for at least 4 hours or overnight until set.
8. When ready to serve, spread the lemon curd over the chilled cheesecake.
9. Slice the cheesecake and serve chilled.