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February 25, 2013


ImagePrep: 20 minutes       Cook: 35 minutes


2 (8 ounce) packages cream cheese, softened       1 1/4 cups mango nectar

3/4 cup white sugar       1/3 cup white sugar

2 eggs       2 tablespoons cornstarch

2 teaspoons vanilla extract      2 cups ripe mangoes, peeled, pitted, and diced

 1 graham cracker crust, unbaked


1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.

3. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.

4. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a…

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