Mango Cheesecake with Lemon Basil Topping

1  bag pecan sandies, crushed and mixed with 1 stick margarine or butter melted.  Mash into springform pan and bake at 350 for 20 min.  Allow to cool before you fill with the following:

1 15 oz container of Ricotta cheese

2 8 oz blocks cream cheese, softened

1 c. sugar

1 small package frozen mango blended up completely

lemon zest from one lemon

4 eggs

dash of salt 

1 t. lemon juice

Mix all ingredients thoroughly in mixer adding eggs one at a time and mixing between each.  After it is mixed well, pour over cooled crust.  Place onto a 9x13 baking dish and put hot water bath around the outside of the cheesecake to bake.  Bake at 350 for 45 minutes.  Removed from oven and place in fridge overnight to cool.

Topping:

Juice and zest of 1 lemon

1 cup sugar

1/4 cup water

1/4 cup chopped basil

Bring just to a boil water, sugar, juice and zest.  After sugar melts, remove from stove and add chopped basil.  Cool and pour over cheesecake.  ENJOY!