Chocolate Macadamia Cheesecake
|Chocolate wafer||25 , crushed to make 1 1/4 cup crumbs|
|Ground macadamia nuts||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Almond extract||1⁄8 Teaspoon|
|Baking white chocolate||8 Ounce (8 Squares, 1 Ounce Each Filling:)|
|Cream cheese||32 Ounce, softened (4 Packages, 8 Ounces Each Filling:)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Milk chocolate chips||1⁄3 Cup (5.33 tbs)|
|Semi sweet chocolate||8 Ounce (8 Squares, 1 Ounce Each)|
|Whipping cream||7 Tablespoon|
|White chocolate shavings||2 Tablespoon|
|Chopped macadamia nuts||2 Tablespoon|
In a bowl, combine 'wafer crumbs, nuts and sugar; stir in butter and almond extract.
Press onto the bottom of a greased 10-in sprmgform pan.
Bake at 350° for 10 minutes.
Cool on a wire rack.
Reduce heat to 325°.
In a saucepan over low heat, melt white chocolate, stirring frequently until smooth.
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.
Melt chocolate chips; cool slightly.
Stir in reserved cream cheese mixture; drop by spoonfuls over filling.
Place pan on a baking sheet.
Bake at 325° 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.
In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth.
Spread over cheesecake.
Refrigerate for 4 hours or overnight.
Remove sides of pan.