Source: Sunset Magazine, May, 1991

16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
4 large eggs
1 cup light or regular sour cream
2 tablespoons orange-flavored liqueur (such as Grand
    Marnier) or 1/2 teaspoon grated orange peel
1 teaspoon vanilla extract
Crust
Orange Sauce
1 pound (about 1 large) firm-ripe mango
Fresh mint (optional)

In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, liqueur and vanilla extract; beat until blended. Pour over crust. Bake in a 325 degree F oven until center of cake jiggles only slightly when gently shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.)

Spoon about 1/3 of the lukewarm Orange Sauce over cheesecake, to within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5 inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1/4 inch of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Makes about 12 servings.

Crust
Mix 1 1/2 cups finely crushed crisp coconut macaroon cookies with 1/4 cup (1/3 pound) melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 325 degrees F oven until lightly browned, about 15 minutes.

Orange Sauce
In a 2- to 3-quart pan, mix 3 tablespoons sugar and 4 teaspoons cornstarch. Stir in 2/3 cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm.