Papaya Burst Cheesecake
6 ounces white chocolate, melted
3 pkgs. (8 oz. each) cream cheese
3/4 cup sugar
1-1/2 cups mashed papaya
macadamia nuts, chopped
To make crust, spread white chocolate onto the bottom of a well-buttered 9-in. springform pan. Set aside.
Preheat oven to 350ºF.
To make filling, with an electric mixer set on medium speed beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Beat in sugar. Fold in papaya.
Pour filling into crust and bake for about 50 minutes, until edges are puffed and golden. Remove from oven and let cool on a wire rack for 1 to 2 hours. Remove rim of pan and chill for 4 to 6 hours.
Garnish chilled cheesecake with macadamia nuts.