Mango Mocha Delight Cheesecake

Ingredients

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

Mango Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese (2 containers), softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 1 1/2 cups pureed mango

Mocha Latte Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp instant coffee granules
• 1 tbsp cocoa powder
• 1 tsp vanilla extract

Instructions

Graham Cracker Base

1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake for 10 minutes. Remove from the oven and set aside to cool.

Mango Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the granulated sugar and mix until well combined.
3. Blend in the sour cream and vanilla extract.
4. Add the eggs one at a time, mixing well after each addition.
5. Fold in the pureed mango until evenly distributed.
6. Pour the mango filling over the cooled graham cracker base in the springform pan.
7. Bake at 350°F (175°C) for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Mocha Latte Topping

1. In a medium mixing bowl, whip the heavy cream until it starts to thicken.
2. Add the powdered sugar, instant coffee granules, cocoa powder, and vanilla extract. Continue to whip until stiff peaks form.
3. Spread the mocha latte topping evenly over the chilled cheesecake.
4. Serve and enjoy!