Butterscotch Mango Oreo Cheesecake

From: Chef Wenford Patrick Simpson, B.B. King’s Blues Club & Grill, NYC.  Yield: 1 cheesecake.

¼ cup butter
2½ cups Oreo cookie crumbs

Filling:
2½ lb. cream cheese, softened
1½ cups sugar
1 cup heavy cream
1 Tbsp. vanilla
2 cups slightly crushed Oreos
5 whole eggs

Butterscotch Mango Sauce:
2 cups mango chunks
½ cup sugar
½ cup butterscotch sauce
1 tsp. vanilla
1 almond extract
2 oz. butter

Melt butter and combine with chocolate sandwich cookie crumbs. Mold into a baking tin to form bottom and wall crust. Set aside.

For filling: In a food processor, blend cream cheese and sugar. Add heavy cream and vanilla. Mix until blended; add eggs one at a time while processor is still running. Distribute crushed cookies throughout cheesecake batter. Pour into cheesecake tin and bake at 325°F for 1¼ hours. Cool completely.

For butterscotch mango sauce: In a saucepan combine all ingredients and reduce for 3 to 4 minutes on low flame. Do not overcook mango so that it remains in chunks. When sauce is cool, pour on top of cheesecake and slice to serve.