CAKE SERVES 12 – 14
MINI CAKES SERVE 10 – 12

INGREDIENTS:
Crust:
1½ cups graham cracker crumbs
½ cup granulated sugar
6 tablespoons unsalted butter, melted

Filling:
3 large ripe mangoes, peeled, pitted & cubed
3 (8 ounce) packages cream cheese, softened
1¼ cups sugar
½ teaspoon almond extract
1 tablespoon amaretto or other almond liqueur
4 large eggs

INSTRUCTIONS:
For Crust:
1.  Preheat oven to 325° F.  Lightly butter a 9-inch springform pan with 2¾-inch high sides.
2.  Stir graham cracker crumbs and sugar in medium bowl to blend.
3.  Add melted butter and stir until evenly moistened.
4.  Press crumb mixture firmly onto bottom (not sides) of prepared pan (or mini muffin cups).
5.  Bake until crust is set, about 12 minutes.
6.  Cool completely.  Maintain oven temperature.

For Filling:
1.  Puree mangoes in processor until smooth.
2.  Measure out 2 cups of mango puree.
3.  Set aside any remaining puree to spread on top of cheesecake, if desired.
4.  Beat cream cheese, sugar, almond extract and amaretto liqueur in large bowl until smooth.
5.  Add eggs one at a time, beating well after each addition.
6.  Add the reserved 2 cups mango puree and beat until well blended.
7.  Pour filling over crust in pan or mini cups.  Bake until set, about 1 hour 25 minutes.
8.  Edges will be puffed and golden.  The center may move slightly when pan is gently shaken.
9.  Cool in pan on a wire rack for 1 hour. Cover and chill 8 hours or overnight.

NOTES:
* Top with Crème Fraîche before placing in refrigerator.
* Garnish with sliced mangoes, mango puree, mint leaves or toasted almond slices.

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