No-Bake Mango Cheesecake

Make room in your freezer and refrigerator. Line the bottom of your 9-inch springform cake pan with parchment paper seal the paper to the pan using butter. Line the edges of the pan with parchment paper or a plastic cake collar. Tape the ends together to form a cylinder.

Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin. Place the graham crackers into a mixing bowl and whisk with the brown sugar, cinnamon, and salt.

Gently, melt the butter in the microwave for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix. Scoop the mix into the prepared cake pan. Press firmly for a flat, even layer. TIP: Use flat bottomed glass to make an even layer.

Slice the sides off of the mango and scoop out the mango. Place the mango into a food processor and grind until smooth. Separate into 2 bowls

In a small mixing bowl, sprinkle the gelatin over the top. Make sure not to clump all the gelatin in the center so that it absorbs the water. Let the gelatin bloom for 5 minutes. Then microwave for 15-20 seconds to dissolve the gelatin. If not dissolved, heat for another 5 seconds. Mix to dissolve the gelatin. Set aside to cool for 5 minutes.

In a medium mixing bowl, use a hand electric mixer and beat on medium speed the cream cheese and sour cream until smooth. Then add 1/4 cup of granulated sugar and mix until smooth and creamy. Add in the mango puree, salt, vanilla extract, and liquid gelatin. Continue mixing at medium speed until no lumps remain. About 2-3 minutes.

In a cold mixing bowl, pour in cold heavy whipping cream and the remaining 1/4 cup of sugar and whisk until stiff peaks. Careful not to over whisk. If you over whisk it will turn into a dense butter texture. Pour the whipped cream into the cream cheese mixture and gently fold with a spatula. Fold in an upward motion to prevent from deflating the air in the whipped cream. Mix until JUST combined.

Add the cream cheese filling on top of the graham cracker crust. Use a spatula to smooth out the cheesecake into an even layer. Tap the pan on the counter a few times to create an even top. Chill in the refrigerator for 4 hours or in the freezer for 2 hours or until set.