Creamy Mango Dream Cheesecake

Ingredients:

• 2 cups Graham cracker crumbs
• 8 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 4 containers (32 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup mango puree
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup cornstarch

Filling:

1. Preheat the oven to 350°F.
2. Mix together the Graham cracker crumbs, melted butter, and brown sugar in a bowl.
3. Press the Graham cracker mixture into the bottom of a 9-inch springform pan.
4. Bake in the preheated oven for 10 minutes.
5. Meanwhile, beat the cream cheese until smooth.
6. Add in the sugar and beat until combined.
7. Beat in eggs one at a time, scraping down the sides of the bowl between additions.
8. Beat in the mango puree, vanilla extract, salt, and cornstarch.
9. Pour the cheesecake mixture over the Graham cracker crust.
10. Bake the cheesecake for 1 hour and 20 minutes.
11. Let the cheesecake cool on a wire rack for 30 minutes.
12. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

1. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
2. Spread the whipped cream over the chilled cheesecake.
3. Serve and enjoy!