Step 1

Preheat oven to 350 degrees(F).

Step 2

Make the crust. Add the graham cracker crumbs to a large mixing bowl. Pour in the sugar and melted butter. Stir to combine and make sure the butter is evenly distributed.

Step 3

Pour the crumbs into a 10 inch springform pan. Spread out evenly and then press down with a cup or your hands until firmly packed.

Step 4

Bake for 5 minutes. Once the crust has baked for 5 minutes, remove it from the oven and increase the oven temperature to 375 degrees(F).

Step 5

Now, make the mango cheesecake. In a blender add the drained tofu, cream cheese, sugar, agave, vanilla, cornstarch, flour, mango juice and turmeric if using(this is just for color). Blend on high until completely smooth, it may take a few minutes. If it is not blending easily, add a little more mango juice until it blends easily.

Step 6

Pour the cheesecake over the graham cracker crust. Smooth out evenly and bang it on the counter to get any bubbles out.

Step 7

Bake for 40 to 45 minutes. Or until it is starting to set on the edges. The center will still be jiggly. It will firm as it cools.

Step 8

While the cheesecake bakes, make the lime curd. In a medium sized saucepan, whisk together the sugar and cornstarch. Make sure there are no lumps of cornstarch left.

Step 9

Pour the lime juice into the saucepan and whisk to fully combine. Again making sure there are no lumps of cornstarch.

Step 10

Heat the saucepan on medium. Bring to a simmer, then reduce heat to low. Whisking constantly until the mixture gets very thick. It may take a few minutes.

Step 11

Turn off the heat, then add the vegan butter, lime zest and salt. Whisk until fully combined and the butter melts into the curd. Let cool completely.

Step 12

Once the cheesecake is done, let it cool for about 1 to 2 hours on the counter.

Step 13

Top the cheesecake with the lime curd, and smooth it out.

Step 14

Put the cheesecake in the fridge to chill completely for at least 6 hours. I usually chill overnight.

Step 15

When ready to serve, top with vegan coconut whipped topping, mango and lime zest if desired. Cut into slices and serve. Keep refrigerated when not eating.