Citrus Cheesecake With Macadamia Praline

• 1 1/2 cups graham crackers crumbs
• 6 tbsp (3/4 stick) butter, melted
• 3 pkg (8 oz each) cream cheese, at room temperature, chopped
• 1/2 cup sugar
• 4 None eggs
• 2/3 cup heavy cream
• 1/4 cup flour
• 2 tsp each finely grated lemon, orange and lime peel
• None None FOR THE MACADAMIA PRALINE
• 1 cup macadamia nut halves, toasted
• 1 1/4 cups sugar

1. Preheat the oven to 325u0b0F. Lightly grease a 9-inch springform pan. Mix graham cracker crumbs and butter until well blended. Press firmly onto bottom of prepared pan. Refrigerate 20 mins, until firm.
2. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Stir in cream, flour and citrus peels until smooth. Pour onto crust.
3. Bake for 50-55 mins. Cool in pan on a wire rack. Refrigerate until ready to serve.
4. For the macadamia praline, line a baking pan with parchment paper. Sprinkle with macadamia nuts. Place sugar and 1 cup water in a medium saucepan on low heat. Stir for 2-3 mins until sugar dissolves. Bring to a boil on high heat. Reduce heat to low; simmer, without stirring, for 10-12 mins until golden. Pour toffee thinly over macadamias. Let stand until praline to set, then break into pieces. Top cheesecake with praline to serve.

graham crackers, butter, cream cheese, sugar, eggs, heavy cream, flour, lemon, nut halves, sugar

Taken from recipes-plus.com/api/v2.0/recipes/23637 (may not work)