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Mango Cheesecake:
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Preheat the oven to 350.
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Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
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Finely grind the biscotti in a food processor.
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Add the melted butter and process until the crumbs are moistened.
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Press the crumb mixture over the bottom (not the sides) of the prepared pan.
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Bake until the crust is golden, about 15 minutes.
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Cool the crust completely on a cooling rack.
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Blend the cream cheese and ricotta in a food processor.
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Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
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Pour the mango mixture over the crust in the pan.
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Place the springform pan in a large roasting pan.
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Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
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Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes.
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Transfer the cake to a cooling rack to cool for 30 minutes.
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Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
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Basil Lemon Sauce:.
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Place the sugar, water, and lemon juice in a small saucepan.
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Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved.
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Cool the syrup completely.
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In a food processor combine the basil and the cooled syrup.
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Pulse until the herbs are finely chopped.
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Strain the mixture through a fine mesh sieve.if desired.
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You can also just leave the pieces of basil in there for a pretty green sauce.
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Slice the cheesecake and place on a serving plate.
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Drizzle with the sauce and serve.
