Baked Mango Cheesecake

1. Preheat the oven to 160°C from top to bottom. Prepare a round baking pan (22cm). Cover all sides of the pan with 2 sheets of aluminum foil. Prepare a large and deep baking tray.
2. Pour the crushed crust material into the bottom of the pan. Press and compress.
3. Make the cheesecake dough. In a bowl, mix cream cheese and sour cream until smooth. Add sugar, cornstarch and salt. While still mixing, add the eggs one at a time until well combined, but not overmixed.
4. Add 3/4 of the Mango Filling to the cheesecake mixture. Stir well.
5. Pour 1000 ml of hot water into the baking tray in the oven (for roasting with the double boiler / au bain marie method).
6. Pour 3/4 of the cheesecake batter over the crust. Smooth the surface. Carefully place the pan on the baking tray filled with water. Bake for 40 minutes.
7. Remove the pan from the oven. Pour the remaining cheesecake batter into the pan. Smooth the surface. Add the rest of the Mango Filling, then make a pattern according to taste.
8. Return the pan to the oven and bake for another 20 minutes / until just set. Turn off the oven. Remove the pan from the oven.
9. Let the cheesecake cool for 30 minutes at room temperature. With a knife, gently remove the sides of the cheesecake, so that the cheesecake does not crack.
10. Store in the refrigerator for at least 4 hours / overnight.