Preheat oven to 325 degrees F. Combine the crust ingredients in a bowl. Spoon, spread and press the crust into the bottom and partially up the sides of a 10" spring-form cake pan. Place the cream cheese in a mixing bowl and beat until smooth. Gradually beat in sugar. Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Mix in the mango puree, flour, lime zest, lime juice and vanilla. Pour the batter into the pan. Bake for 70 minutes, or until the cake jiggles slightly only in the very centre when the pan is tapped. Cool the cake to room temperature. Cover and refrigerate for 4 hours, or overnight. Unmould the cake and decorate the top with the mango slices. Garnish wedges of the cake with a lime slice.
Note: 1 peeled and cubed, ripe medium mango, pureed in a food processor, will yield the 2/3 cup of puree required for this recipe.
To help prevent the top of your cheesecake from cracking, place a shallow pan of water in the bottom of the oven during baking. The rising steam will keep the top of the cake from become overly dry and cracking. To prevent cracking after baking, allow the cake to cool for 10 minutes, and then run a sharp, wet paring knife around the edge of the unmoulded cake to a depth of 1-inch. This step will prevent the top of the cake from cracking as it cools and contracts from the sides of the pan.
Recipe Options: If you like chocolate, use Oreo cookie crumbs to make the crust. They’re available in boxes in the aisle cookies are sold. If you would like the fresh mango slices topping the cheesecake to have a glazed look, don’t dust them with icing sugar. Instead, place 1/4 cup THRIFTY Three Fruit Marmalade in a small pot with 2 Tbsp. of cold water. Set over medium heat and cook until the marmalade melts. Brush the mango slices with the melted marmalade and then refrigerate the cheesecake until the marmalade is set.