2 cups Graham cracker crumbs
1 stick butter, melted
1/3 cup sugar
Preheat oven to 325°F.
Grease a 9 inch springform pan.
Combine Graham cracker crumbs, melted butter and sugar, until it has the texture of sand.
Press mixture into the bottom of the cake pan and about 1 inch up the sides.
Bake for 10 minutes, until lightly browned.
2 8 ounce packages of cream cheese
1/2 cup sugar
4 large eggs
1 cup sour cream
2 tablespoons orange liqueur
1 teaspoon vanilla
2 ripe mangoes, peeled and sectioned
In a large bowl, beat cream cheese and sugar until softened and creamy
Add eggs, one at a time, beating well after each addition.
Add sour cream, liqueur and vanilla until well blended.
Pour batter into cake tin.
Bake for 45 to 50 minutes, until the center jiggles slightly when shaken.
3 tablespoons sugar
4 teaspoons cornstarch
2/3 cup orange juice
3 tablespoons orange liqueur
In a small pan, mix sugar and cornstarch.
Add orange juice and orange liqueur and stir well over high heat, until mixture begins to bubble.
Remove from heat and let cool to lukewarm temperature.
Pour half the lukewarm sauce over cheesecake, making sure to leave a one inch border around the sides.
Layer mango sections in an overlapping pattern.
Pour remaining sauce over the mango.
Refrigerate cake until serving.