Mango Cheesecake

1. Preheat oven to 325 degrees F.

2. Crust Directions: COMBINE graham cracker crumbs, SPLENDA^® Sugar Blend, and butter, mixing well. Firmly press crumb mixture in bottom and 1-inch up the side of a 9-inch spring form pan. Bake for 12 minutes. Cool on a wire rack.

3. Filling Directions: COMBINE mango and 2 tablespoons of SPLENDA^® Sugar Blend in a blender or food processor; process until smooth. Set aside.

4. Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add SPLENDA^® Sugar Blend and almond extract. Add eggs, one at a time, beating just until blended after each addition (do not over beat). Add mango puree and beat just until blended. Pour mixture into prepared crust.

5. Bake for 1 hour and 20 minutes or until center is almost set. Remove from oven and cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan. Garnish with mango, kiwi, and strawberry slices.

NOTE

To ripen mangoes, place them in a paper bag at room temperature. Once ripened, mangoes can be stored in a plastic bag and placed in the refrigerator for several days.