• Preheat the oven to 160°C (320°F).
• Line or grease a spring-form or loose-bottom cake tin. Mine was 8 inches (20 cm). Wrap the bottom and sides of your cake tin with foil. OR place your cake tin in a slightly larger enclosed tin (pictured in the post above).

Make the cookie crust:

• Add the cookies to a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom your cake tin.

Make the mango cheesecake filling:

• If using fresh or frozen mango, add to a food processor or blender. Blend until it forms a puree. Remove half of the puree and set aside for the topping.
• Add all the rest of the filling ingredients and blend until there are no more lumps.
• Pour the cheesecake filling into the cake tin. Firmly tap the cheesecake on your kitchen bench a few times to remove any large air bubbles.

Prepare the water bath:

• Place your cheesecake in a large baking tray (you may use the large tray which came with your oven). Fill the tray with 1-2 inches of hot water. See the post for ways to make a water bath!

Bake the mango cheesecake:

• Bake the cheesecake for 50 minutes to 1 hour. The cheesecake is ready when the the edges are set but 2 to 3 inches (5 to 7 cm) of the middle is still jiggly (when you slightly shake the pan).
• Turn off the oven and leave the cheesecake inside with the door closed for at least 1 hour. Remove the cheesecake from the oven and allow it to come to room temperature. Cover the cheesecake and set it aside in the fridge overnight.

Decorating the mango cheesecake:

• Carefully remove the cheesecake from the cake tin.
• Top the cheesecake with the reserved mango puree. Decorate as desired. Serve chilled or at room temperature.
• Store leftovers in an airtight container in the fridge for up to 5 days. The cheesecake without the mango curd and decorations can be stored in the freezer for up to 1 month.