For the Cheesecake Crust

1 cup of Graham cracker crumbs

½ cup of macadamia nuts, ground

½ cup of sugar

8oz of melted butter

 

Preheat oven to 325 degree F. Combine all the above ingredients, and press into a spring form pan. Bake for 10 minutes. Remove and let it cool off.

 

For the Cheesecake

3 ½ cups of fresh mango puree

3 8oz packages of cream cheese

4 eggs

1 1/3 cup of sugar

1 teaspoon of vanilla extract

 

For Garnishing the Cheesecake

2 mango halves, peeled and sliced into fans

Mint leaves

Fresh cream whipped with a little sugar

 

Beat the cream cheese with the sugar and vanilla extract until soft. Add the eggs one at a time until incorporated. Add the fresh mango puree. Combine. Pour into the spring form pan. Put spring form pan into a larger pan with water. Add more water to measure half way up the sides of the spring form pan. Bake for 1-½ hours until slightly set. Remove from oven. Let cool and refrigerate. Next day, run a knife around the edges. Remove from spring form pan and slice and serve.

 

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