Crust:
1-1/2 cups crushed brown edge wafers
1/2 cup finely chopped macadamia nuts
1/4 cup butter, melted
1/4 teaspoon cinnamon
Filling:
4-8 ounce packages cream cheese, softened
1/4 cup firmly packed brown sugar
4 eggs
1/2 cup butter, softened
3/4 pound white chocolate, melted
1 tablespoon Praline liquor
2 teaspoons vanilla
1 cup coarsely chopped toasted macadamia nuts
Garnish with:
Semi-sweet chocolate, melted
White chocolate leaves
Whole macadamia nuts
Preheat oven to 350 degrees.
Crust: Combine all ingredients and press onto bottom and part way up
sides of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while
preparing filling.
Filling: In a large mixing bowl, beat cream cheese until fluffy. Add
sugar and mix well. Add eggs one at a time. Stir in butter. Add melted
chocolate, liqueur and vanilla. Fold in nuts. Pour mixture into crust. Reduce
oven temperature to 300 degrees F. Bake 1-1/2 hours until set. Cool completely
on wire rack. Cover and refrigerate for several hours of overnight.
To Serve: Place on serving plate and carefully remove sides of pan.
Decorate, if desired.
