Best Copycat Mango-Key Lime Cheesecake Recipe - How To Make Copycat Cheesecake Factory Cheesecake

Step 1Place a rack in center of oven; preheat to 350°. In a food processor, process cookies and coconut until mixture resembles coarse sand. Add oil and salt and process until well combined and mixture holds together when pinched.
Step 2Transfer mixture to a 9" springform pan. Press into bottom and up sides of pan in an even layer.
Step 3Bake crust until deep golden brown, about 12 minutes. Let cool completely. Wipe out food processor. Reduce oven temperature to 300°.

Step 1In a small pot over medium-high heat, cook mango puree and chopped mango, stirring frequently, until reduced to about 1 cup, about 15 minutes. Let cool.
Step 2Meanwhile, in food processor, pulse cream cheese until smooth and no lumps remain, 10 to 15 seconds. Add milk and sour cream and pulse until combined, 25 to 30 seconds. Add flour, salt, and vanilla and pulse until combined, 5 to 10 seconds. Add eggs one at a time, blending to incorporate after each addition.
Step 3Pour two-thirds of filling into a medium bowl or a pitcher, add Key lime zest and juice, and stir to combine. To remaining filling, add 3/4 cup mango mixture and stir to combine.
Step 4Pour lime filling into crust and smooth with an offset spatula. Pour mango filling into center of lime filling. Dollop mango filling with remaining cooked mango mixture. Using a spoon or offset spatula, swirl mango mixture into mango filling. To achieve the proper layered look, do not swirl mango and lime filling together.
Step 5Bake cheesecake until center slightly jiggles when shaken, about 1 hour and 30 minutes. Turn off oven and crack door open. Let cheesecake cool 1 hour, then place on a countertop and let cool 30 minutes more. Refrigerate, uncovered, until ready to serve.

Step 1In a small heatproof bowl, sprinkle gelatin over lime juice. Microwave in 15-second increments, stirring between each, until gelatin is dissolved. Add mango puree and stir until smooth.
Step 2In a medium bowl, using a handheld mixer on medium-high speed or a whisk, whip cream and granulated sugar until soft peaks form. Fold mango puree into whipped cream. Cover and refrigerate until cold, about 1 hour.
Step 3Spread mousse of top of cheesecake, making sure top is completely covered. Refrigerate until set, about 1 hour.

Step 1In a small heatproof bowl, sprinkle gelatin over lime juice. Let sit 5 minutes.
Step 2In a small saucepan over medium heat, bring mango juice and granulated sugar to a boil and stir until sugar is dissolved.
Step 3Meanwhile, fill the bottom of a medium bowl with ice cubes.
Step 4Pour mango juice mixture over gelatin mixture and whisk until gelatin is dissolved. Set small bowl inside bowl with ice cubes and whisk until mixture begins to cool. When completely cool and just starting to set, pour glaze over mousse layer and smooth with an offset spatula.
Step 5Refrigerate entire cheesecake until cold and set, 3 to 4 hours.
Step 6Top cheesecake with whipped cream and serve.