• Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.

Crust

• Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
• In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 
  1 cup crushed graham crackers, 3 tbsp unsalted butter

Cheesecake

• In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
  3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
• In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
  12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
• Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.

Mango Jelly

• In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.
  ¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
• In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.
  ¾ cup mango puree
• Refrigerate uncovered for at least 6 hours but preferably 8 hours.

Garnish with sliced mangoes. Slice and enjoy!