| 1 | Preheat oven to 450°F. |
| 2 | Make crust-with fork, toss graham cracker crumbs with butter and sugar until moistened. |
| 3 | Transfer to 9-inch springform pan. |
| 4 | Evenly press onto pan, sides and bottom. |
| 5 | Bake until golden, 5 minutes. |
| 6 | Cool heat oven to 450°F. |
| 7 | Make filling- in large bowl, at high speed, beat cream cheese with sugar, flour, peels and vanilla until blended. |
| 8 | At medium speed, beat in eggs and yolk, one at a time, scraping bowl occasionally. |
| 9 | Beat in heavy cream. |
| 10 | Pour mixture in prepared pan. |
| 11 | Bake 10 minutes. |
| 12 | Lower temperature to 300°F. |
| 13 | Bake 1 hour, 10 minutes. |
| 14 | Filling mixture will be loose but will set on standing. |
| 15 | Cool cake on wire rack 2 hours. |
| 16 | With spatula, spread sour cream over top of cake to within ?inch of edge. |
| 17 | Refrigerate 3 hours or overnight. |
| 18 | Pare mango, slice flesh from pit. |
| 19 | Cut enough slices into small triangles to make ?cup. |
| 20 | Place remaining in food processor. |
| 21 | Add sugar. |
| 22 | Process until pureed. |
| 23 | Pour into small bowl. |
| 24 | In clean food processor, puree raspberries with their syrup. |
| 25 | Pour through sieve placed on saucepan. |
| 26 | Stir in cornstarch. |
| 27 | Bring to boiling, simmer 1 minute(stirring)until thick and clear. |
| 28 | Pour into small bowl. |
| 29 | Cover, refrigerate til cold remove cake from pan, place on serving dish. |
| 30 | Spoon mango and raspberry sauces over top of cake. |
| 31 | Garnish with mango, kiwifruit and fresh raspberries. |
| 32 | Pass remaining fruit sauces |
