Mango Saffron Cheesecake Creamy and dreamy. 1 1/2 Cups graham cracker crumbs (about 2 sleeves) 1/4 tsp. GROUND CARDAMOM 1/2 Cup granulated sugar 6 TB. butter (3/4 stick), melted (Anu uses unsalted butter) 3 8-oz. pkgs. cream cheese, room temperature 1 1/4 Cups granulated sugar 2 tsp. PURE VANILLA EXTRACT 1/8 tsp. SAFFRON (20 threads), crumbled into 2 TB. warm milk to release the color 4 large eggs 2 Cups canned pureed mango or 1 lb. frozen cubed mango or 2 large fresh, pureed in blender or food processor

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