Mango Blueberry Cheese Cake for My 28th Birthday

Ingredients

• 6 tablespoons unsalted butter, melted
  
• 2 cups graham cracker crumbs
  
• 3 tablespoons sugar
  
• 1/4 teaspoon ground cinnamon
  
•  salt
  
• 16 ounces cream cheese, room temperature
  
• 16 ounces sour cream
  
• 1 cup sugar
  
• 3 large eggs
  
• 1 1/2 teaspoons finely grated lemon zest
  
• 1 teaspoon pure vanilla extract
  
• Boiling water, for roasting pan

Mango Blueberry Topping

• 1 1/2 cups Mango
• 1 1/2 cups Blueberry
• 2 tablespoon unsalted butter
• 2 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

Directions

1. Preheat oven to 325 F. Coat 9 inch springform with cooking spray. Wrap exterior of pan with foil including the base

2. To make Crust, Stir butter, graham cracker crumbs, sugar, cinnamon, and a pinch of salt. Press firmly with hand into the bottom and sides of the pan around 3 inches. Keep it in the fridge for 15 minutes

3. Cheese Filling: Beat the cream cheese with a mixer on medium speed until fluffy. Add sour cream, sugar, eggs, lemon zest and vanilla. Beat in low speed and well combined. Pour into the chilled crust.

4. Set the springform pain in a large, shallow roasting pan. Place in oven. Add boiling water carefully to come halfway up sides of springform. Bake for about 1 hour 15 minutes or until the cheese cake is set. Let it cool down for 30 minutes without removing the springform from the roasting pan. Them remove cheesecake from the pan and refrigerate for 8 hrs, uncovered.

5. For the topping: Combine all ingredients in a saucepan over medium high heat. Bring it to simmer and cook until the berries and magoes break down, about 5 minutes. Let cool and refrigerate, covered.

6. Add the topping on the cheesecake. Run a knife around edge of cake and unmold.