Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch detachable mold.
Step 2: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are well covered.
Step 3: Press the graham cracker mix firmly into the bottom of the removable mold prepared to create the base. Bake for 10 minutes, then remove from oven and let cool.
Step 4: In a large bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
Step 5: Add eggs one at a time, mixing well after each addition. Then, incorporate the sour cream until the mixture is completely combined.
Step 6: Divide the cheesecake mix into two separate bowls. Add the mango puree in one and the pineapple puree in the other.
Step 7: Pour half of the mango cheesecake mix over the cooled base in the detachable mold. Then pour half of the pineapple cheesecake mix on top of the mango layer.
Step 8: Using a knife or a sharpener, gently remove the two layers together to create a marbled effect. Repeat with the rest of the mix.
Step 9: Bake in the preheated oven for 50-60 minutes, or until the center is firm and the edges are slightly golden. The center can still move around slightly.
Step 10: Turn off the oven and open the oven door. Let the cheesecake cool in the oven for 1 hour to prevent it from cracking.
Step 11: Remove the cheesecake from the oven and let cool completely to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
Step 12: Before serving, sprinkle the top with powdered sugar if desired. Slice and enjoy your delicious Mango Pineapple Cheesecake.