To make a crust:

1. In a medium mixing bowl, add cracker crumbs, melted butter, brown sugar, and mango good flavor, mix well.

2. Pour mixed crumbs into a 9-inch springform cake pan and 7-inch springform cake pan, spread out evenly with the bottom of  a measuring cup to press it evenly. Keep it aside in a refrigerator while preparing a filling.

To prepare filling:

1. Keep cream cheese and Sour cream for a couple hours out of the refrigerator to  bring them to room temperature.

2. Put ripped sliced mango in a food processor until it is puréed.

3. Add  cream cheese, sugar, sour cream, and all-purpose flour in a large mixing  bowl. Add one egg at a time, beat at low speed with a hand electric mixer  until all combined.

4. Add  about Mango Pulp, whisk until smooth.

5. Pour the cheesecake filling into both a 9 inch and 7-inch cooled crust pan.

6. Drizzle the can mango pulp with baby teaspoon.

To bake cheesecake and serve:

1. Preheat oven to 325 degrees.

2. Boil 500 ml water in a pot.

3. Pour boiled water in a large deep pan,  preferably Deep-Dish pizza large pan.

4. Place a 9-inch Springform Pan in the large deep pan.