Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup chopped cashews
• 1/4 cup sugar
• 3 tablespoons butter
• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup sugar
• 1 1/2 cups sour cream
• 3 eggs
• 1 1/2 cups mango puree (made from ripe mangoes or use thawed frozen mangoes)
• 1/2 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 1/2 cups sour cream
• 1/2 cup sugar
• 2 tablespoons apricot jam
• 2 tablespoons corn syrup
• 1 teaspoon lime juice
• 1 teaspoon cider vinegar

Instructions

1. Preheat oven to 300°F.

2. Butter a 10-inch springform pan and set aside.

3. Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.

4. Stir in melted butter.

5. Press mixture into prepared pan.

6. Combine cream cheese and sugar in a food processor or blender; process until combined.

7. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.

8. Pour mixture into prepared crust.

9. Bake for 1 hour or until set.

10. Let cheesecake cool for 1 hour.

11. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.

12. Preheat oven to 350°F.

13. After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.

14. Bake 4 minutes.

15. Remove from oven.

16. Chill for at least 4 hours.

17. Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.

18. Spread glaze over chilled cheesecake before serving.