Mango - Jalapeno Cheesecake

For the crust and mango-jalapeno puree

• 1 cup ground pecans
• 1/2 cup unseasoned panko crumbs
• 1/4 cup butter, melted
• 2 tablespoons granulated sugar
• 2 large jalapenos, seeded and very finely diced
• 2 tablespoons butter
• 4 cups peeled diced mango (3 to 4 depending on size)

1. For the crust combine the pecans, panko, sugar and 1/4 cup melted butter until thoroughly combined. Pat the mixture onto the bottom of a 10 inch springform pan. Bake for 10 minutes in a preheated 350F oven.
2. For the puree, melt the 2 tablespoons butter in a small sauce pan and gently saute until the jalapeno slightly softens and becomes a little fragrant. Place the mango cubes in a blender and puree until smooth. Add the mango to the sauce pan and then heat for a few minutes just to allow the flavors to blend. Cool and set aside.

For the cheesecake

• 16 ounces softened cream cheese
• 2 tablespoons granulated sugar
• 3 eggs
• 1/2 cup of the mango-jalapeno puree ( save the remainder for topping the cheesecake)

1. With a hand held electric mixture beat the cream cheese and sugar until well combined. Add the eggs, one at a time while you continue to mix. Stir in the 1/2 cup of mango-jalapeno puree.
2. Pour the cream cheese mixture into the spring form pan and bake at 325F for 25 to 30 minutes until just set. Cool and refrigerate.
3. When ready to serve spread the remaining mango-jalapeno puree over the cheesecake. Cut into thin wedges to serve.