Ingredients
1-1/4 cups graham cracker crumbs1/3 cup butter, melted1/4 cup sugarFILLING:1 envelope unflavored gelatin3 tablespoons cold water2 packages (8 ounces each) cream cheese, softened1-1/3 cups sugar1 cup heavy whipping cream2 teaspoons vanilla extract1/2 large mango, peeled and cubed (about 3/4 cup)4 fresh strawberries, choppedGLAZE:1 envelope unflavored gelatin3 tablespoons plus 1/2 cup cold water, divided 1/2 large mango, peeled and cubed (about 3/4 cup)Optional: Whipped cream, mango pieces and sliced strawberries
Preparation
In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan.
For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set.
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze.
For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight.
Loosen side from pan with a knife. Remove rim from pan. If desired, garnish cheesecake with whipped cream, additional mango pieces and strawberry slices.
