Cheesecake Extravaganza: Mango Rose Delight

Graham Cracker Base

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared pan to form the crust.
In a blender or food processor, puree the diced mango until smooth. In a small saucepan, combine mango puree, lemon juice, water, cornstarch, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool for a few minutes.
In a large mixing bowl, beat 12 oz of Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add the cooled mango mixture and vanilla extract, and beat until well combined.
Add the eggs, one at a time, beating well after each addition. Pour the mango filling over the graham cracker crust.
Bake for 50-60 minutes or until the center is set. Remove from the oven and let cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool completely before refrigerating for at least 4 hours, preferably overnight.
In a mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and rose water, and continue whipping until stiff peaks form. If desired, add a few drops of red food coloring to achieve a rosy hue.
Spread the rose topping over the chilled cheesecake. Decorate as desired. Slice and serve!

Note: Enjoy this mouthwatering Mango Rose Delight Cheesecake, made with 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese.