250g gingernut biscuits
100g butter, melted
750g cream cheese, softened (I used Philadelphia, which is 3 blocks)
grated zest of 1 orange and 1 lemon
1 cup sugar
¾ cup of sour cream
¼ cup orange and mango juice
1 fresh mango
Process biscuit in a food processor until fine crumbs. With the motor running add the melted butter. Press mixture into a lined 24cm loose bottomed cake tin. Refridgerate for 30 minutes.
Meanwhile beat the softened cream cheese, sugar and citrus zest until smooth. Add the eggs one at a time and then the sour cream and juice. Pour the filling into the tin.
Peel and chop the mango and then puree. Pour 2/3rds of the puree over the top of the cheesecake mix, then swirl this around with a skewer or butter knife.
Bake at 180C for 1 – 1&1/4 hours, it should be still a little wobbly in the centre. Turn off the heat and allow the cheesecake to cool in the oven with the door ajar.