This cheesecake will be served at our party on Saturday. I found in my refrigerator several boxes of cream cheese that are expiring in a week which made it a perfect opportunity to serve this very popular retro/70s food (at least I was told). I used some of the overripe Manila mangoes for flavor and an oatmeal chocolate crust.

Ingredients:

Oatmeal Chocolate Crust:

• 2 cups rolled oats
• 1/2 cup cocoa powder
• 4 tbs sugar
• 1/2 cup butter, melted

Filling:

• 3 boxes cream cheese, room temperature
• 3 large eggs
• 1 cup sugar
• 1 1/2 cups mango puree (or chopped finely)
• 1 tbs vanilla extract
• 1 tbs lemon juice

Directions:

1. Preheat oven to 400F.
2. Prepare crust.  Mix all ingredients and press onto the bottom of 9 inch square springform pan.  Bake at 400F for 10 minutes. Remove from oven and set aside. Reduce oven temperature to 350F.
3. Prepare filling.  In a standard electric mixer with paddle attachment, combine cream cheese and sugar until creamy.
4. Add eggs one at a time, making sure to scrape the sides of the bowl after each addition. Add mango puree, vanilla and lemon juice until combined. Set aside.
5. Pour filling into prepared pan. Bake in a water bath for 45 – 55 minutes until almost set but still a little wiggly in the center.
6. Turn oven off, partially open oven door and let cheesecake continue to cook until oven has cooled down.
7. Remove and chill cheesecake for at least 6 hours before serving.

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