2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 teaspoon vanilla
Juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree (see note)
325* with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tablespoon butter.
Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.
Pour mixture into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.
For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.