Coconut Mango Cheesecake

This tropical-inspired coconut mango cheesecake is creamy, tangy, and bursting with flavors.

Ingredients - Serves 8

Preheat the oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the coconut milk, mango puree, and vanilla extract to the cream cheese mixture. Mix until well combined.
Add the eggs, one at a time, beating well after each addition.
Fold in the shredded coconut.
Pour the cheesecake batter over the crust in the springform pan.
Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
Remove from the oven and let the cheesecake cool to room temperature.
Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
Before serving, garnish with fresh mango slices.
Slice and serve chilled. Enjoy!