Pandan Mango Cheesecake with Toasted Almonds Topping

Ingredients:

• 1 ½ cups Pandan Coconut Cookies, crushed
• 6 tablespoons unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup mango puree
• 1 tablespoon cornstarch
• 1/2 cup toasted sliced almonds

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix the crushed cookies and melted butter until well combined. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. In another bowl, whisk the mango puree and cornstarch until well combined. Add the mango mixture to the cream cheese mixture and stir until well combined.
5. Pour the cheesecake batter over the crust and bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
6. Cool the cheesecake to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. Before serving, toast the sliced almonds in a dry skillet over medium heat until golden brown. Sprinkle the sliced almonds over the cheesecake and serve.