Mango Key Lime Cheesecake

Preheat the oven to 325F (163C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool.

Beat cream cheese, sugar, and flour until smooth. Add mango puree, key lime juice, and zest; mix well. Add eggs one at a time, then stir in sour cream and vanilla.

Pour filling over the crust. Bake for 55-65 minutes or until set but slightly wobbly in the center. Cool for 10 minutes. Refrigerate for at least 4 hours.

For the topping, mix gelatin with water and let it bloom. Warm mango puree with sugar and key lime juice. Add gelatin until dissolved. Cool slightly before pouring over the cheesecake. Refrigerate until set.

Garnish with fresh mango and key lime slices before serving.