• Preheat the oven: Preheat your oven to 350°F (176°C).

CRUST

• Crush the cookies: Place the cookies in a Ziploc bag and crush them with a rolling pin until finely ground (you can also use a food processor).
• Mix with the butter: Combine the melted butter or coconut oil with the crushed cookies until the mixture resembles wet sand.
• Press into the pan: Line the bottom and sides of a 7.5” (19 cm) springform pan with parchment paper. Transfer the cookie mixture to the pan and use a flat-bottomed glass to create an even layer on the bottom. Chill in the refrigerator.

CHEESECAKE

• Soak the cashews: Soak the cashews in boiling water for about 15 minutes, then drain.
• Blend all ingredients: In a blender, combine the soaked cashews, mango, tofu, sweetener, lemon juice, cornstarch, vanilla extract, and salt. Blend until very smooth and free of lumps.
• Pour the filling: Pour the filling mixture over the prepared crust in the springform pan.
• Bake: Place an empty baking sheet on the lower oven rack to catch any possible drips from the butter/oil. Cover the cheesecake with aluminum foil and bake for 40-43 minutes. The edges should look firm, but the center should still be slightly jiggly when gently shaken.
• Cool: Turn off the oven, leave the cheesecake inside (still covered with foil) with the door slightly open for 20 more minutes. Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours or overnight until completely set.

MANGO JAM

• Blend: Blend all the jam ingredients until smooth.
• Cook the jam: Pour the blended mixture into a saucepan and cook over medium heat, stirring constantly, until it bubbles and thickens. Remove from heat and let cool slightly.
• Finish and serve: Once the cheesecake is completely set, pour the mango jam on top. Return the cheesecake to the refrigerator and let it sit for 2 hours, or 1 hour in the freezer, before serving.