Toucan Mango Cheesecake

For the crust

1. Place graham crackers into a re-sealable zipper bag and crush completely into crumbs. Add melted butter and mix well. Place crumbs into springform pan and with your hands, spread and pat the crumbs evenly over the bottom. Place in the refrigerator to chill while you make the filling.

For the filling

1. Place water in a small saucepan and sprinkle gelatin over it. Let sit for about 5 minutes, then heat pan to dissolve the gelatin completely, stirring occasionally.
2. In a medium bowl, mix softened cream cheese, sour cream (or Greek yogurt), chai, and sugar. Use a double boiler on low heat to warm and combine the ingredients until sugar and chai are completely dissolved. Gradually add the gelatin mixture and mix until well blended. Add lemon juice and mix well.
3. Pour the cheesecake mixture into prepared pan. Gently tap pan on the counter to even out the surface. Place in the refrigerator until set, about 3 to 4 hours.

For the topping

1. Combine white wine, water, lemon juice, sugar, and gelatin in small saucepan and heat on medium until gelatin is dissolved. Set aside to cool slightly.
2. Peel and slice the mango. Remove cheesecake from refrigerator. Place sliced mangos on the surface of cheesecake in a decorative pattern. Pour gelatin glaze over the mango slices. Return to refrigerator for 45 minutes or until topping is completely set.
3. To serve, warm sides of the springform pan with a warm towel. Carefully remove cheesecake from pan and serve.