Mango Swirl Cheesecake with Mango Jam Drizzle and Cinnamon Dusting

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust:

In a bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture is evenly moistened. Press this mixture into the bottom of the prepared pan, creating a compact, even layer. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
3. Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Stir in the sour cream and mix until combined.
4. Add the Mango Swirl:

Take 1/4 cup of the cheesecake filling and mix it with the mango puree to create the mango swirl mixture.
5. Assemble the Cheesecake:

Pour the plain cheesecake filling over the cooled crust. Dollop spoonfuls of the mango mixture onto the cheesecake and use a knife or skewer to swirl the mango into the filling for a marbled effect.
6. Bake:

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and only slightly jiggles when you move the pan. Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour. Then, refrigerate for at least 4 hours or overnight for best results.
7. Prepare the Mango Jam Drizzle:

In a small saucepan, combine the mango jam and water. Heat over low heat, stirring until smooth and slightly thin. Let it cool before drizzling over the cheesecake.
8. Serve:

Before serving, dust the top of the cheesecake with ground cinnamon. Drizzle the mango jam mixture over the cheesecake and slice into wedges.
Serving and Storage Tips