Cheesecake With Mango And Passion Fruit Sauce

Directions

1. Preheat oven to 275 degrees F.Combine cookie crumbs, melted butter and cinnamon in a small bowl. Stir well.
2. Trace bottom of a 9-inch spring form pan onto parchment paper. Cut out parchment paper.
3. Butter spring form pan. Fit parchment circle into bottom of pan. Butter the paper.
4. Press the crust proportionately into bottom of pan pressing to secure. Chill.
5. Filling:In a large bowl combine cream cheese and sugar. Beat till smooth.
6. Add in the egg yolks three at a time beating after each addition.
7. Scrape down sides of bowl and add in the lowfat sour cream, lemon juice and zest. Blend till smooth.
8. Add in corn starch and mix till smooth.
9. In a clean stainless bowl whip the egg whites till soft peaks hold.
10. Fold egg whites gently but quickly into cheese mix, making sure no streaks of the egg whites remain.
11. Pour batter into prepared pan.
12. Bake in middle of oven for 70 min or possibly till cake is just hard. Increase oven temperature to 300 degrees F. Cook another 10 min till cake is golden brown. Turn oven off and open oven door. Leave cake in oven for another 20 min. Remove and cold completely.
13. Sauce:Puree mango in food processor with 1/4 c. water. Transfer to a small saucepan and combine with remaining ingredients. Bring to a boil and simmer on low heat about 10 min till thickened. Pour hot sauce over cooled cheesecake.