I had a couple of mangos that were threatening to go south on me. They were too soft to do anything but purée them, and mango purée always puts me in a cheesecake sort of mood. And since the week's contest theme was gluten-free baking, why not come up with something appropriate thereto for the crust. Mangos and ginger have a great love for each other, so Gluten-Free Gingersnaps were born. To brighten the flavor of the crust a touch, I added some cubes of crystallized ginger to the mix.
A note about using a springform pan. I like to line the bottom with a circle of parchment. This way, when it's time to serve, you can work a long, flat spatula underneath the parchment and gently loosen the cheesecake and slide it off onto whatever you're going to use to present it. True, when cutting, you'll need to be careful not to serve the parchment along with slices of cheesecake, but you also won't be cutting on that pebbled surface. It makes me shiver just thinking about it.
This is for my friend, Leslie, recently diagnosed as gluten-intolerant. She is enormously gracious with all of us who forget that. —boulangere