8 Ounce(s) graham crackers (about 15 crackers)
3 Tablespoon(s) dark brown sugar
1 Each(s) stick butter, softened and cut into pieces
4 Each(s) small mangoes (to make approx. 2c. puree)
1 1/2 Pound(s) cream cheese
6 Each(s) large eggs
1 Each(s) juice of half a lime
1 Cup(s) superfine sugar
Prepare cheesecake base: Place graham crackers in food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Presss mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
Prepare filling: heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and puree in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the feed tube. Add lime juice, and process until blended.
Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
Bake until filling is set and wobbles slightely in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.