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Mango Cheesecake

2 pounds cream cheese, at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 teaspoon vanilla extract
juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree

Preheat oven to 325 degrees with rack in the middle position. Grease
a 9-inch springform pan with cooking spray or 1 tablespoon butter.
Using metal knife in a food-processor, process cream cheese 30
seconds. Scrape container. With machine running, add sugar and
butter; process 10 seconds. Scrape again. With machine running,
add eggs, vanilla, lime juice, flour and cornstarch. Process 15
seconds, scrape, then process 5 seconds longer. Add sour cream and
puree; pulse until incorporated. Pour mixture into prepared pan
and bake 1 hour. Do not open oven door. Remove and cool completely
in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to
serve and decorate with mango slices.

NOTES : For mango puree, scoop the flesh out of a mango and puree
in a blender or food processor fitted with metal blade.

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