Prep Time: 45 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1/4 cup butter
- 1-1/2 cups crushed brown edge wafers
- 1/2 cup finely chopped macadamia nuts
- 1/4 teaspoon cinnamon
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- 4-8 ounce packages cream cheese, softened
- 1/2 cup butter, softened
- 1/4 cup firmly packed brown sugar
- 4 eggs
- 3/4 pound white chocolate, melted
- 1 tablespoon praline liqueur or 1 teaspoon almond extract
- 2 teaspoons vanilla
- 1 cup coarsely chopped toasted macadamia nuts
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- Optional garnishes:
- whole macadamia nuts, melted semi-sweet chocolate,
- cocoa powder design, white and milk chocolate leaves
Preparation:
Preheat oven to 350 degrees F.Melt butter and let cool. In food processor, process wafers until crumbs. Add nuts and process. Add cinnamon. While processor is running, drizzle in butter. Press onto bottom and part way up sides of a 9-inch springform pan. Bake 10 minutes. Cool on wire rack while preparing filling.
In stand mixer, beat cream cheese and butter until fluffy. Beat in sugar. Add eggs one at a time. Add melted chocolate, liqueur and vanilla. Stir 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 cheesecake for several hours of overnight.
