• Preheat oven to 325F and set aside a 9" springform pan.
• Mix the cookie crumbs and butter together. Press onto the bottom of the springform pan.
  1 & 1/4 cups (145g) honey graham cracker crumbs, 3 Tbsp melted butter
• Using and electric mixer, blend the cream cheese, sugar and salt until combined.
  24 oz (3 packages/250g each) of cream cheese, 1 cup (200g) granulated sugar, 1/4 tsp salt
• Add in the eggs, one at a time, mixing well in between. Then add in the mango puree and vanilla. Mix again until smooth. Gently pour over crust.
  3 large eggs, 1 cup (250ml) mango puree, 2 tsp vanilla extract
• Place pan on top of a baking sheet to prevent any drippings from burning onto the bottom of your oven. Bake for 60-70 minutes or until the center is almost set. You want 2-3 inches of the center to still be jiggly because it will firm up as it cools.
• Run a thin knife along the sides to loosen the edges from the pan. Leave the cheesecake in the pan to cool completely. Then chill in the fridge for a minimum of 2 hours or overnight.

Optional topping

• Beat the heavy cream, sugar and vanilla until soft peaks form. Spread on top of cheesecake and garnish with some diced mangoes. Slice and serve.