Chocolate Macadamia Cheesecake
  • 1-1/4 cups chocolate wafer crumbs - about 25 wafers
  • 1/4 cup ground macadamia nuts
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1/8 teaspoon almond extract
  • Filling:
  • 8 sq. (1 oz. each) white baking chocolate
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk chocolate chips
  • Topping:
  • 8 sq. (1 oz. each) semisweet chocolate
  • 7 tablespoons whipping cream
  • white chocolate shavings
  • macadamia nuts
  1. In a bowl, combine wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350ºF for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325ºF.
  2. In a saucepan over low heat, melt white chocolate, stirring frequently until smooth. Cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust.
  3. Melt milk chocolate chips; cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.
  4. Place pan on a baking sheet. Bake at 325ºF for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
  5. In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Refrigerate for 4 hours or overnight. Remove sides of pan. Garnish with chocolate shavings and macadamia nuts.