Mango Flower Cheesecake

• 30 whole Oreo cookies

• 1/8 teaspoon kosher salt

• 7 tablespoons unsalted butter, melted, plus more for greasing

• 3 (8-ounce) packages cream cheese, softened at room temperature

• 3/4 cup sugar

• 2 tablespoons all-purpose flour

• Pinch of salt

• 1 teaspoon vanilla

• 3 large eggs

• 3 ripe mangos, peeled and halved around pit, thinly sliced

• Preheat oven to 325 degrees.

• Line the base of a 9-inch springform cake pan with parchment paper and grease the sides with butter.

• Pulse cookies and salt in a food processor.

• Drizzle in butter, pulsing until the crumbs just start to come together.

• Press mixture into the bottom and sides of the springform pan.

• Double-wrap the springform pan in aluminum foil.

• Place the pan in the refrigerator to cool while you prep the filling.

• Using a stand mixer fitted with the paddle attachment on medium-low, mix the softened cream cheese, sugar, flour and salt until the mixture is smooth.

• Scrape down the sides of bowl and paddle attachment with a spatula.

• Add the vanilla.

• With the machine running, add one egg at a time, beating each for about 20 seconds before adding the next.

• Use a spatula to scrape down the sides of bowl and paddle attachment.

• Pour the filling over the cooled chocolate cookie crust. Place the springform pan onto a roasting pan and add 3 to 4 cups of water to the bottom inch of the pan.

• Bake for 60 to 70 minutes until almost set and the center jiggles slightly.

• Turn off the oven and open the door a crack. Let it cool for 1 hour in the the oven. Remove and let cool completely on a rack at room temperature.

• Chill in the refrigerator for 3 hours or up to 2 days.

• Before serving, run a knife around the sides of the pan.

• Unmold the springform pan and place the cheesecake on a serving platter.

• Top with the mango slices starting in the center and circling around the cheesecake.