Here goes:
Crust
1 1/4 C. almond meal
1 1/4 C. hazelnut meal
1/2 C. unsweetened grated coconut
1 C. (2 Sticks) COLD butter (like, cut into cubes and tossed into the freezer for 15 minutes cold)
1 tsp.salt
1 tsp. maple syrup
Filling
2 Pkgs. cream cheese
1 T. lemon juice
1 tsp. lemon peel, grated
1 C. sour cream
4 eggs
1 C. fresh organic strawberries
2 T. maple syrup
2 fresh mangoes, peeled, cubed and pureed; or 1 C. frozen mango cubes; or 1 pkg. frozen mango puree.
Topping
1 Pkg. frozen organic strawberries, thawed.
1 T. corn starch
1 tsp. maple syrup
Mango puree to drizzle
Preheat oven to 350'.
For Crust: Mix nut meals and coconut with salt in a bowl. Add to a food processor, followed by the cold butter. Mix on medium until it creates a gritty paste. Add maple syrup, mix again. Pat crust down with fingers on bottom of a spring-form pan. Set aside in refrigerator.
For Filling: Beat cream cheese, lemon juice, and lemon peel on medium until blended. Add sour cream and mix well. Add fresh strawberries and mango just until blended. Then, one at a time, beat and add eggs, just until blended. Pour into crust, bake for 50 minutes, or until top is settled. Set spring-form pan on wire rack until cool.
For Topping: Drain thawed frozen strawberries, reserving the liquid. In a medium saucepan, add enough water to reserved liquid to equal 1/2 C. Mix in cornstarch, blending well. Bring to a boil, stirring constantly, boil 1 minute. Cool, then add strawberries and spoon and spread over cooled cheesecake. Drizzle with mango puree. Refrigerate for 4 hours. Remove edging from spring form pan and serve.
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