Crust—-
1 1/2 c Crushed brown edge wafers
1/2 c Finely chopped macadamia
Nuts
1/4 c (1/2 stick) butter, melted
1/4 ts Cinnamon
Filling—–
4 pk (8 ounces ea.) cream cheese,
Softened
1/4 c Firmly packed brown sugar
4 Eggs
1/2 c (1 stick) butter, softened
3/4 lb White chocolate, melted*
1 tb Praline liqueur
2 ts Vanilla extract
1 c Coarsely chopped toasted
Macadamia nuts
Semi-sweet chocolate,
Melted
White chocolate leaves
Whole macadamia nuts
*White chocolate melts best in a double boiler over hot, NOT boiling
water. Preheat oven to 350 degrees. For crust, combine all
ingredients. Press onto bottom and part way up sides of a 9-inch
springform pan. Bake 10 minutes. Cool on wire rack while preparing
filling. For filling, beat cream cheese in large mixer bowl until
fluffy. Beat in sugar until well combined. Beat in eggs one at a
time, mixing well after each addition. Stir in butter until well
combined. Mix in melted chocolate, liqueur and vanilla. Fold in
nuts. Pour into cooled crust. Reduce oven temperature to 300 degrees.
Bake 1 1/2 hours or until center of filling is just set. Cool
completely on wire rack. Refrigerate, covered, several hours or
overnight. To serve, place on serving plate. Carefully remove sides
of pan. Drizzle with semi-sweet chocolate. Garnish with white
chocolate leaves and macadamia nuts. Serve cut in thin wedges.
Serving Size: 1/18 of cake
Nutritional Information per serving Calories 490 Total Fat 41 g Total
Carbohydrates 25 g Protein 8 g Vitamin A 25 %DV Calcium 100 mg
Yields
1 Servings
