Mango Key Lime Cheesecake

Directions:
1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.
3. In another bowl, beat the cream cheese, sugar, and flour until smooth. Mix in the mango puree, key lime juice, and lime zest until well combined. Add the eggs one at a time, then stir in the sour cream and vanilla extract.
4. Pour the filling over the crust in the springform pan. Bake for 55-65 minutes, or until the cheesecake is set but slightly wobbly in the center. Let it cool for 10 minutes, then refrigerate for at least 4 hours.
5. For the topping, mix the gelatin with water and let it sit for a bit to bloom. Warm the mango puree with sugar and key lime juice. Add the bloomed gelatin and stir until dissolved. Let the mixture cool slightly before pouring it over the chilled cheesecake. Refrigerate again until the topping is set.
6. Before serving, garnish the cheesecake with fresh mango and key lime slices.
Prep Time: 30 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 35 minutes + chilling Calories: 520 kcal | Servings: 12 servings