Mango or Blackberry No Bake Cheesecake

1 graham cracker crust
2 7g packages + 1 t gelatin powder

3 8 oz blocks cream cheese, room temp
3 C mango or blackberry purée (4-5 mangos, 24 oz blackberries)

1/2 C sour cream
200 g sugar

2 T lime juice for mango; lemon juice for blackberry

Make graham cracker crust in a 9-inch pan and let cool.

In a small bowl, weigh 80 g cold water.

Sprinkle 2 packs gelatin evenly over the surface.

Set aside 5 mins.

Once completely hydrated, microwave in 5 second intervals until melted.

Stir well and let cool about 5 mins.

Meanwhile, whisk cream cheese with 2 C only purée.

Whisk in sour cream, sugar, and 1 T only lime/lemon juice.

With the mixer running on low speed, slowly pour in cooled gelatin.

Scrape sides well and whisk vigorously.

Pour filling into chilled crust.

Set 4 hours.

In a small bowl, weigh 60 g cold water.

Sprinkle remaining t gelatin powder evenly over the surface.

Set aside 5 mins.

In a saucepan, combine remaining C purée and remaining T juice.
Heat over medium, stirring frequently.

Whisk in hydrated gelatin until fully dissolved.

Let cool slightly, stirring occasionally 10 mins.

Carefully pour topping over chilled cheesecake.

Shake into an even layer.

Refrigerate at least 2 additional hours.

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