Zippy Mango Cheesecake

Preheat the oven to 325°F and prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent water from seeping in during the water bath.

Combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, and melted butter in a bowl, mixing until the texture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even layer, and set aside.

Beat softened cream cheese in a large bowl with an electric mixer on medium speed for 2–3 minutes until smooth and creamy, scraping down the bowl as needed.

Add sugar and salt to the cream cheese, beating on medium speed until well combined and the mixture lightens slightly.

Add eggs one at a time, beating on low speed after each addition until just incorporated; do not overmix.

Fold in sour cream, vanilla, and orange zest by hand using a spatula until combined, being careful not to deflate the mixture.

Gently fold the mango puree into the batter in two additions, stirring just until no streaks remain for a rippled effect.

Pour the filling into the crust and smooth the top with a spatula.

Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake in the preheated oven for 50–55 minutes; the cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven, crack the door open slightly, and let the cheesecake rest in the warm oven for 30 minutes to prevent cracking; then remove and cool to room temperature before refrigerating for at least 4 hours or overnight.