Mango Cheesecake

My daughter requested a mango cheesecake for her birthday this year since mangos are her favorite.    The mango flavor is fairly subtle, so I recommend garnishing with fresh ones to bring it out even more,  but this cheesecake was very light and fluffy.  Here's the recipe:

1 1/2 cups graham cracker crumbs (throw them in a food processor to get them nice and fine)
1/2 cup sugar
6 Tablespoons melted butter
4 large ripe mangos, extra for garnish if desired
3 8 oz. packages cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs

Stir together first three ingredients; press firmly into bottom and up sides of 9" springform pan.  Bake at 275 degrees for 15 minutes.  Let cool.

Puree mangoes in a food processor.  Set aside.  With an electric mixer, beat cream cheese, 1 1/4 cups sugar and vanilla until fluffy.  Beat in eggs one at a time, mixing just until the yolk blends in each time.  Don't over mix.  Stir in mango puree.

Pour into prepared crust.  Bake at 325 degrees for 1 hour and 25 minute.  Cool in pan on a wire rack for one hour.  Then cover and chill for 8 hours or overnight.  Garnish with fresh mangos or berries as desired.

*We also thought this would be really yummy with some chopped hazelnuts mixed into the crust and a bit of cinnamon!