Mango Kulfi Cheesecake

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Mix ginger crisp crumbs and butter; press onto bottom of 9-inch springform pan.
3. 3
   Beat cream cheese spread and sugar with mixer until well blended.
4. 4
   Add 1 cup mango pulp, corn starch and cardamom; mix well.
5. 5
   Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. 6
   Pour over crust.
7. 7
   Bake 50 min.
8. 8
   or until centre is almost set.
9. 9
   Run knife around rim of pan to loosen cake; cool completely before removing rim.
10. 10
    Refrigerate cake 4 hours.
11. 11
    Meanwhile, bring remaining mango pulp to boil on high heat; simmer on medium heat 4 min.
12. 12
    or until reduced to 1/2 cup, stirring frequently.
13. 13
    Cool.
14. 14
    Refrigerate until ready to use.
15. 15
    Top cheesecake with mango pulp just before serving.