Recipe(tried): The Ultimate Cheesecake with Raspberry-Mango Sauce - Foolproof and Fabulous

This recipe will impress even the most discriminating. It has a delicious raspberry and mango sauce that's poured over the top and on the slices when they're served.
It isn't exactly what you asked for, but perhaps you'd like to add it to you files.

THE ULTIMATE CHEESECAKE

FOR THE CRUST:
2 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup sugar
FOR THE FILLING:
5 pkgs (8 oz each) Philadelphia Cream Cheese, at room temperature
1 3/4 cup sugar
3 tbsp flour
2 tsp grated lemon peel
1 1/2 tsp grated orange peel
1/4 tsp vanilla
5 large eggs, plus 2 large egg yolks
1/4 cup heavy (whipping) cream
3/4 cup sour cream (Added on top of the cheesecake after it's baked)
FOR THE SAUCE:
1 ripe mango
1/4 cup sugar
1 (10 oz) pkg frozen raspberries in light syrup, thawed
2 tbsp cornstarch

Pre-heat oven to 375 degrees F.

TO MAKE THE CRUST:
Place crumbs in a bowl and toss with butter and 1/2 cup sugar until moistened. Evenly press the mixture onto the sides and bottom of a 9 in. springform pan.

Bake approximately 5 minutes or until golden brown. Set aside to cool.

TO MAKE THE FILLING:
Turn oven heat up to 450 degrees F.

In large bowl of mixer at high speed, beat cream cheese and add 1 3/4 cups sugar, flour, grated peels, and vanilla until blended.

At medium speed, beat in eggs and yolks, one at a time. Beat in heavy cream. Pour mixture into crust.

Place in preheated 450 degree F oven and bake for 10 minutes, then lower heat to 300 degrees F, and bake for 1 hour and 10 minutes longer. Remove from oven (filling will be loose, but will set as it stands). Cool on wire rack for 2 hours.

With spatula, spread sour cream over top of cake to within 1/2 inch of edge. Refrigerate overnight or at least 3 hours.

TO MAKE THE SAUCE:
Peel mango, and slice fruit from the pit. Cut enough small triangles to make 1/4 cup, set aside.

Put remaining mango, and 1/4 cup sugar in a food processor, and puree; pour into a dish. Wash out food processor.

In clean processor, place raspberries and their juices, and puree.

Over a medium saucepan, pour through a sieve to remove the seeds. Stir in the cornstarch, and bring to a boil, while stirring. Simmer 1 minute or until thick and clear. Refrigerate until cold.

TO SERVE:
Remove cheesecake from pan and place on serving plate. Spoon sauces over top of cake. Garnish with the reserves mango, Kiwi, and fresh raspberries. Pour remaining sauces over cheesecake slices as they're served.