Mango Mini Cheesecakes

I like that these are individual.  It makes it so much more fun.  A simple recipe and the fruit toppings can be switched up according to your preference.  Try strawberries, raspberries, pineapple or manderin oranges! You can change the crust to a regular graham crust, but why would you?  The ginger crust makes this different and delicious.  From Food and Drink 2005.

2 cups crumbled gingersnaps
1/2 cup slivered almonds
1/4 cup melted butter
3/4 cup mascarpone cheese
1/2 cup plain cream cheese
1/2 cup sour cream
1/4 cup honey
2 tsp grated lime rind

TOPPING
1 large mango, peeled and sliced
3 tbsp apricot jam (I left this out - I prefer just putting on the fresh fruit)

1. Place gingersnaps and almonds in food processor (or blender) and process together until almonds are finely chopped.  Add butter and process briefly.
2. Grease 6 wells of a muffin tin, and line each with plastic wrap.  Divide crumbs amongst wells; press into bottom and up sides to make 6 mini crusts.  Chill for 30 minutes
3. Use a hand mixer to beat together mascarpone, cream cheese, sour cream, honey and lime rind.  Divide into 6 and spoon into chilled shells.  Chill at least 1 hour or overnight.
4. Place mango on top of cheesecakes.  Melt jam until just liquid, strain and brush over mango.  Let set for 30 minutes.  Then remove cheesecake from muffin cups.  Serve with extra fruit if desired.

Serves 6.