Mango Lime Cheesecake | Haidyn's Birthday Cake

If you're searching for a sinful cheesecake to devour, this is your cheesecake. Many of you know that I love cheesecake (sometimes I don't think love is a strong enough word to express my feelings for it)  so this is heaven on Earth for me. This cheesecake went perfect with Haidyn's birthday theme and this cheesecake went fast. It took me two days to make since I didn't have an entire day to make it. Note that this cheesecake is a process, but it's worth every single minute. This is a dupe for the Cheesecake Factory's Mango Key Lime Cheesecake!

INGREDIENTS CHEESECAKE 1 c flour 1/4 c packed brown sugar  1/3 c butter, softened 2/3 c coconut  3 pkg (8-oz each)  cream cheese, softened  3 Tbsp corn starch   3/4 c sugar   2 eggs   1 tsp vanilla  zest of 2 limes   1/2 c lime juice, which is 5 limes (if using Key limes, use half the amount) MANGO MOUSSE 2 c mango pulp (about 2-3 ripe mangos, pitted and peeled)  2 tsp lemon juice (or orange juice)  1 small pkg sugar free orange jello (or 2 tsp plain gelatin if it's easier for you)  2 c heavy whipping cream   2 Tbsp powdered sugar MANGO GLAZE 1 mango, peeled and pitted   1 tsp lemon juice (or orange juice) 2 Tbsp cold water   2 Tbsp corn starch DIRECTIONS MAKING THE CHEESECAKE  Preheat oven to 350 degrees.    Grease the inside of your cheesecake pan with nonstick spray and line the bottom with parchment paper  Blend the softened butter and the brown sugar together until creamy.   After butter and sugar is creamed together, mix in the flour and stir in coconut.   Press mixture into bottom of spring form pan and bake for 10 minutes.   As crust is baking, start on the cheesecake. Cream together the cream cheese, corn starch, and sugar until it is all smooth and creamy.  Blend in the vanilla and the eggs. (one at a time)   Add in the zest of two limes, the juice of 5 limes ( ½ cup of lime juice) and mix well.  Pour onto prepared coconut crust and bake in oven for 45-50 minutes, or until the center appears to be firm. Remove from oven and cool completely before putting in the refrigerator.   MAKING THE MANGO MOUSSE   Peel and pit your mangoes.  Purée them in a blender. (I bought frozen mangoes to puree so I just thawed them before pureeing.)  Add the lemon juice to pureed mangoes and heat in a small pan.   In a small bowl take hot water and dissolve the entire gelatin. Add gelatin mix into pan.   Once jell-o is dissolved, remove from heat and let cool. Meanwhile, whip your heaving whipping cream in a medium bowl and sprinkle a couple tablespoons of powdered sugar.  Whip cream until light peaks appear.  Over beating will curdle.  Make sure you have a high fat content whipping cream.    Fold whipped cream into cooled mango mixture.     Pour onto the cooled cheesecake and refrigerate until mousse is firm.   MAKING THE MANGO GLAZE  Puree your other mangoes same as you did when making your mousse.     Add the lemon juice to the purée and heat the mixture to a low simmer.    Create slurry of corn starch and cold water in a small bowl.    Pour the corn starch mixture into the hot mixture and stir well.  Once mango puree is thick remove from heat and cool.  Pour glaze onto the mousse and smooth it all over the top.    Place back in the refrigerator until ready to serve.    Before serving, take a warm knife and run it around the edges just to make sure that everything will come clear easily from the side of the spring form pan. Recipe adapted from the Recipe Shoebox.