Mango Pineapple Lime Cheesecake
1-1/3 cups ground gingersnap cookies
1 jar (3-1/2 oz) roasted macadamia nuts
1/4 cup packed golden brown sugar
1-1/2 tablespoons crystallized ginger, chopped
2 tablespoons unsalted butter, melted
4 packages (8 oz each) cream cheese
1-1/2 cups sugar
1 tablespoon minced lime peel
2/3 cup sour cream
6 tablespoons fresh lime juice
4 large eggs
1 mango - peeled, pitted, sliced
3 kiwi fruit - peeled, sliced
1 small pineapple - peeled, quartered, cored, thinly sliced, leaves reserved.
Crust: Preheat oven to 350ºF. Generously butter 9-inch springform pan with 2-3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1-3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack; cool. Maintain oven temperature.
Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife
around pan sides to loosen cake. Cover; chill overnight.
Place mango around top edge of cake. Place kiwi, then pineapple in center. Garnish with pineapple leaves.