: Mango Puree :
1
: Defrost mango and puree in blender with sugar until smooth. Transfer to saucepan and cook over low heat, stirring occasionally until reduced by half, about 20 minutes (you will have around 1 cup/250 mL puree). Cool. Divide mixture in half. Stir one egg yolk into one half of the mixture (reserve this portion for the swirl).
: Crust :
2
: Combine graham wafer crumbs and butter in small bowl. Press firmly onto bottom of 8-9 inch (20-23 cm) round greased and floured or non-stick springform pan.
: Filling :
3
: Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed, add remaining ingredients in order, mixing after each addition just until blended.
: Assemble and Bake :
4
: Pour half of batter into prepared pan. Drizzle half of mango puree (containing the egg yolk) on top of the filling. Repeat with remaining batter and puree. Run handle of small spoon through batter in small circles to create swirls. Bake in preheated 325°F (160°C) oven until center is almost set, about 45 minutes. Cool completely in pan on wire rack. Chill 4 hours or overnight.