Mango-Pineapple-Lime Cheesecake

Directions

Crust: Preheat oven to 350℉ (180℃).

Generously butter 9-inch springform pan with 2 ¾ inch high sides.

Finely grind first 4 ingredients in processor.

Add butter; blend until crumbs are moistened.

Press mixture on bottom and 1 ¾ inches up sides of pan.

Bake until crust is set, abour 8 minutes.

Transfer to rack; cool.

Maintain oven temperature.

Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy.

Beat in sour cream and lime juice.

Add eggs 1 at a time, beating just until blended.

Pour filling into crust.

Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes.

Transfer to rack and cool 10 minutes.

Run small sharp knife around pan sides to loosen cake.

Cover; chill overnight.

Place mango around top edge of cake.

Place kiwi, then pineapple in centre.

Garnish with pineapple leaves.