Mango Cheesecake with almond crust

A very happy new year to all of you friends.. After a very busy party-season, I am still trying to get into the grove!Indeed it was lots of baking, lots of eating, lots of drinking, sleeplessness and then of course fun. Now as usual trying to eat healthy. That has only meant eating-healthy-meal followed by a soul-stomach-pleasing-regular-meal. Looks like I am better of eating the not-so-healthy-soul-stomach-pleasing-regular-meal instead of two meals after all. So what do you say to some Mango cheesecake. My tummy is already rumbling. Got to eat it to believe how good it was :)

We will need,

for the crust,
Almonds toasted  3/4 cup
Sugar 3 tbsp
Whole wheat flour 1 tbsp
Salt 1 pinch
Butter 2 tbsp (melted)

for the filling,
Cream cheese  12 oz (1.5 packages) room temperature
Eggs 2 room temp
Sour cream 1/4 cup
Mango pulp 1/2 cup ( I used the canned stuff, it sucks, but better than the woeful Mexican mangoes)
Sugar 1/4 cup
Cardamon seeds from 1 pod (crushed)
All purpose flour 1 tbsp

Method:

1. Preheat oven to 350. Butter and line a 8" spring form pan with parchment paper.
2. Run the almonds, sugar and whole wheat flour in a food processor until the mixture resembles  fine bread crumbs.
3. Pour in the melted butter and run till the mixture comes together.
4. Dump the almonds on the spring form pan and spread it out evenly using a spatula. (I finish it by pressing the bottom of a heavy glass bowl to get a even layer)
5. Pop in the oven for about 10-12  minutes till golden and fragrant. Remove and cool.
6. For the filling, cream the cheese till smooth, add eggs one at a time and beat it till well incorporated. Keeping the beater on, stir in the other ingredients one after the another till well incorporated.
7. Once the crust is completely cool, pour in the mango cheese mixture and bake in the oven for about 45-50 minutes. It is done even as the center is slightly jiggly. Remove and cool it down to room temperature. Once at room temp, refrigerate it over night before cutting and serving. This pie yields about 8 servings. (or four it is me and honey at the table)