Copycat Cheesecake Factory Mango-Key Lime Cheesecake
Recipe: https://recipestripper.com/recipes/b5dcdefe-783b-43fa-b796-cd21ca2c52f3
Original source: https://www.delish.com/cooking/recipe-ideas/a43216434/copycat-cheesecake-factory-mango-key-lime-cheesecake-recipe/

This mango and Key lime cheesecake is topped with mango mousse, mango glaze, and fluffy whipped cream on a vanilla-coconut crust.
Yield: 12 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT8H

Ingredients
- 9 oz. vanilla wafer cookies (about 70)
- 2 oz. unsweetened dried coconut chips
- 5 tbsp. coconut oil, melted
- 3/4 tsp. kosher salt
- 1 3/4 c. mango puree
- 1/2 c. finely chopped mango
- 2 1/2 (8-oz.) blocks cream cheese, softened
- 1 (14-oz.) can sweetened condensed milk
- 1/2 c. sour cream
- 2 tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. pure vanilla extract
- 3 large eggs
- 2 tsp. finely grated Key lime zest
- 3 tbsp. fresh Key lime juice
- 1 tsp. unflavored gelatin powder
- 2 tbsp. fresh Key lime juice
- 1/2 c. mango puree
- 1/2 c. heavy cream
- 3 tbsp. granulated sugar
- 1 tbsp. fresh Key lime juice
- 3/4 c. fresh mango juice
- 1 tbsp. plus 1 1/2 tsp. granulated sugar
- Whipped cream, for serving

Instructions
1. [Vanilla Coconut Crust] Place a rack in center of oven; preheat to 350°. In a food processor, process cookies and coconut until mixture resembles coarse sand. Add oil and salt and process until well combined and mixture holds together when pinched.
2. [Vanilla Coconut Crust] Transfer mixture to a 9" springform pan. Press into bottom and up sides of pan in an even layer.
3. [Vanilla Coconut Crust] Bake crust until deep golden brown, about 12 minutes. Let cool completely. Wipe out food processor. Reduce oven temperature to 300°.
4. [Mango-Key Lime Cheesecake Filling] In a small pot over medium-high heat, cook mango puree and chopped mango, stirring frequently, until reduced to about 1 cup, about 15 minutes. Let cool.
5. [Mango-Key Lime Cheesecake Filling] Meanwhile, in food processor, pulse cream cheese until smooth and no lumps remain, 10 to 15 seconds. Add milk and sour cream and pulse until combined, 25 to 30 seconds. Add flour, salt, and vanilla and pulse until combined, 5 to 10 seconds. Add eggs one at a time, blending to incorporate after each addition.
6. [Mango-Key Lime Cheesecake Filling] Pour two-thirds of filling into a medium bowl or a pitcher, add Key lime zest and juice, and stir to combine. To remaining filling, add 3/4 cup mango mixture and stir to combine.
7. [Mango-Key Lime Cheesecake Filling] Pour lime filling into crust and smooth with an offset spatula. Pour mango filling into center of lime filling. Dollop mango filling with remaining cooked mango mixture. Using a spoon or offset spatula, swirl mango mixture into mango filling. To achieve the proper layered look, do not swirl mango and lime filling together.
8. [Mango-Key Lime Cheesecake Filling] Bake cheesecake until center slightly jiggles when shaken, about 1 hour and 30 minutes. Turn off oven and crack door open. Let cheesecake cool 1 hour, then place on a countertop and let cool 30 minutes more. Refrigerate, uncovered, until ready to serve.
9. [Mango Mousse] In a small heatproof bowl, sprinkle gelatin over lime juice. Microwave in 15-second increments, stirring between each, until gelatin is dissolved. Add mango puree and stir until smooth.
10. [Mango Mousse] In a medium bowl, using a handheld mixer on medium-high speed or a whisk, whip cream and granulated sugar until soft peaks form. Fold mango puree into whipped cream. Cover and refrigerate until cold, about 1 hour.
11. [Mango Mousse] Spread mousse of top of cheesecake, making sure top is completely covered. Refrigerate until set, about 1 hour.
12. [Mango Glaze] In a small heatproof bowl, sprinkle gelatin over lime juice. Let sit 5 minutes.
13. [Mango Glaze] In a small saucepan over medium heat, bring mango juice and granulated sugar to a boil and stir until sugar is dissolved.
14. [Mango Glaze] Meanwhile, fill the bottom of a medium bowl with ice cubes.
15. [Mango Glaze] Pour mango juice mixture over gelatin mixture and whisk until gelatin is dissolved. Set small bowl inside bowl with ice cubes and whisk until mixture begins to cool. When completely cool and just starting to set, pour glaze over mousse layer and smooth with an offset spatula.
16. [Mango Glaze] Refrigerate entire cheesecake until cold and set, 3 to 4 hours.
17. [Mango Glaze] Top cheesecake with whipped cream and serve.