Chocolate Macadamia Cheesecake

  1. In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350u0b0 for 10 minutes. Cool on a wire rack. Reduce heat to 325u0b0.
  2. In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool.
  3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; 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.
  4. In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.
  5. Place pan on a
  6. . Bake at 325u0b0 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.
  7. In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight.
  8. Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts.

chocolate wafer crumbs, ground macadamia nuts, sugar, butter, almond, white baking chocolate, cream cheese, sugar, allpurpose, vanilla, eggs, milk chocolate chips, chocolate, heavy whipping cream, white chocolate

Taken from www.tasteofhome.com/recipes/chocolate-macadamia-cheesecake/ (may not work)

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