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1
Preheat oven to 350F and butter bottom and side of springform pan.
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2
Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan.
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3
Bake crust in middle of oven 8 minutes and cool in pan on a rack.
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4
Reduce oven temperature to 325F.
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5
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar.
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6
Add lime juice, sour cream, and vanilla and beat until smooth.
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7
Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.
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8
Pour filling into crust and set springform pan in a shallow baking pan.
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9
Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes.
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10
Cool completely in springform pan on rack.
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11
(Cake will continue to set as it cools.)
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12
Run a thin knife around edge of cake and remove side of pan.
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13
If desired, transfer cake with a large metal spatula to a serving plate.
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14
Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution peeled mango is slippery).
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15
Halve wide slices lengthwise.
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16
Gently toss mango slices with lime juice.
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17
Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake.
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18
Bending and curling mango slices, arrange them decoratively over cream.
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19
Available via Manhattan Key Lime Juice (212-696-5378).
