Mango Swirl Cheesecake

1. 1

   Make the crust: In a bowl, stir together the graham cracker crumbs, butter, sugar and salt until combined.

2. 2

   Preheat the oven to 325F.

3. 3

   In a 9-inch cake pan with a removeable bottom, press the cracker mixture onto the bottom and half way up the sides.

4. 4

   Bake the crust until it is set and a few shades darker, about 10 minutes, then let cool.

5. 5

   Reduce the oven temperature to 300F.

6. 6

   Make the filling: Using a stand mixer, combine the cream cheese and sugar on low speed.

7. 7

   Beat in the eggs, 1 at a time, then beat in the yogurt.

8. 8

   Pour 2/3 of the cream cheese mixture into the crust, then pour 1/2 the mango puree and marble with the tip of a butter knife.

9. 9

   Pour the remaining cream cheese mixture onto the crust then pour the remaining 1/2 of the mango mixture into the center and marble with the butter knife.

10. 10

    Bake the cheesecake until it is set around the edges and still slightly wobbly in the center, 1 to 1 1/4 hours.

11. 11

    Let the cheesecake cool to room temperature, then chill before slicing and serving.

* Per serving · 4 servings · Values may vary.