Directions
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Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix the crushed vanilla wafer cookies and melted butter until well combined. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
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Prepare the Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and flour, mixing well. Add the eggs one at a time, beating well after each addition. Add the mango puree, vanilla extract, and a pinch of salt. Mix until the mixture is smooth and well combined.
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Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust, spreading it evenly. Bake for 50-60 minutes, or until the center is set and firm. The edges may be slightly puffed, while the center should have a slight jiggle. Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
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Prepare the Topping: In a medium bowl, mix the mango puree, sugar, and lemon juice. Sprinkle the unflavored gelatin over the mixture and let it sit for 5 minutes. Then, heat the mixture in the microwave for 20-30 seconds, or until the gelatin is completely dissolved.
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Assemble the Cheesecake: Pour the mango topping over the cooled cheesecake, spreading it evenly. Refrigerate for at least 4 hours, or until well chilled and firm.
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Serve: Cut the mango cheesecake into slices and serve chilled. Enjoy the tremendous taste of this sophisticated dessert, and watch it disappear slice by slice!
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