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Crust:
Preheat oven to 180°F (350°C)Butter bottom of a 9 in (23 cm) loose bottom pan.
Mix flour and sugar. Add remaining ingredients and mix well. Press 1/3 dough to cover bottom of pan. Bake for 10 to 12 minutes. Remove from oven and cool. Butter sides of pan and put bottom with crust inside it. Press remaining dough on the sides of pan. Set aside.
Cheesecake:
Puree mangoes in a processor until soft. Separate 2 cups puree and reserve rest.Beat cream cheese with sugar and vanilla until soft. Add eggs 1 at a time, beating well after each addition. Add mango puree and beat until well blended. Pour filling over crust in pan.
Bake cheesecake for 1 hour or until golden around edges and center moves slightly when pan is gently shaken. Cool cake. Refrigerate.Run a knife around cake to loosen it. Remove sides of pan and transfer cake to platter.
Decorate with sliced mango on top.If desired, bring to a boil 2 tablespoons peach marmalade with 2 tablespoons of water until marmalade dissolves. Brush over sliced mango. This will keep mango glossy.If any mango puree was left, add sugar and water, if necessary, and serve it as a sauce for the cheesecake.
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