Mango Cheesecake Bars

1: Preheat oven to 325°F.

2: Crush cookies and mix with sugar and butter; pour into a 9x9 parchment paper lined square pan and press down to form the crust; bake for 7 minutes until golden; let cool.

3: Peel and chop mango, purée it in a blender with lime juice.

4: Beat cream cheese with sugar, cream, vanilla, and mango purée until smooth, scraping the walls of the mixer; add in eggs and quickly beat until incorporated.

5: Pour over the prepared crust and add a few spoonfuls of the remaining purée, swirling it around.

6: Bake for 40 minutes in a water bath until the center is jiggly; cool at room temperature, then refrigerate for at least 3 hours or overnight.

7: Optionally decorate with whipped cream, more mango purée, and mint leaves before serving.