No-Bake Creamy Mango Cheesecake

1: Mix crushed graham crackers, brown sugar, and melted butter well. Press into the bottom of a 9-inch springform pan and place it in the freezer.

2: In a food processor or blender, blend fresh or frozen mangos until smooth to make mango puree.

3: Whip the heavy cream into stiff peaks, adding sugar if needed to assist thickening.

4: In a large bowl, beat the softened cream cheese with sugar until well incorporated.

5: Add powdered sugar, sour cream, lemon juice, and vanilla to the cream cheese mixture and mix until smooth.

6: Fold in 1/2 cup of mango puree until combined.

7: Gently fold in half of the whipped cream with a spatula, then fold in the other half, being careful not to overmix.

8: Pour the filling into the crust and spread evenly, tapping the bottom of the pan to remove air bubbles.

9: Optionally, swirl extra mango puree on top for design, and top with cookie crumbs.

10: Set in the fridge for at least 6-8 hours, preferably overnight.