2 c  Heavy cream
1 c  Sugar
1/4 c  Fresh lime juice
2    (8 oz) packs room temp cream
Cheese
1/2 ts Vanilla
1 c  Canned tart red pitted
Cheeries, drained

In heavy pan over med heat, combine cream & sugar. Bring to boil &
cook until liquid is reduced to 1 1/2 cups. Add lime juice & boil
gently until mix is reduced to 1 1/2 cups. The reduction process
takes about 1 hour. Remove cream from heat & cool to room
temperature. Beat cheese with beaters until soft & fluffy. Add cooled
cream mix & vanilla; beat well to incorporate. Gently fold in
cherries. Pour filling into crust. Chill at least 4 hours before
serving. Serve with Mango Sauce.

Crust: 1/2 cup toasted bread crumbs 1/2 cup toasted ground almonds
1/2 cup sugar 1/4 cup soft butter

Combine ingredients & mix well, then pat crumbs into 9″ tart pan with
removable bottom or 9″ springform pan. Freeze 1 hour, then bake at
350 for 10 minutes. Cool & add filling.

Mango Sauce: 1 large mango 1-2 Tbls. fresh lime juice 1/4 sugar, or to
taste

Peel, seed & chop mango. Place in a blender & process until smooth.
Add fresh lime juice & sugar.