Macadamia Cheesecake

3/4 c Macadamia nuts,salted

1/2 c Graham cracker crumbs

2 tb Butter or margarine,melted

1/2 c Sugar

1 pk Cream cheese (3 oz)

2 pk Cream cheese (8 oz)

4 Large egg yolks

3 tb Liqueur*

1 t Vanilla

Whipped cream (opt) Strawberries (opt) Mint sprigs (opt) -----LILIKOI SAUCE----- 1 1/4 c Passion fruit puree

1/3 c Sugar

1 tb Cornstarch

-----STRAWBERRY SAUCE----- 1/2 c Strawberries

1. In a blender, whirl 1/4 cup nuts until ground;

scrape into an 8" cake pan with removable rim. Add cracker crumbs, butter, and 1 tablespoon sugar; mix and press over pan bottom. 2. Chop remaining nuts. In a bowl, beat smoothly with

a mixer the remaining sugar, cream cheese, yolks, liqueur, and vanilla; scrape bowl as needed. Mix in chopped nuts. 3. Spread batter onto crust in pan. Bake in 325`F.

oven until cake jiggles only slightly when gently shaken, about 40 minutes. Let cool on a rack, then cover and chill until cold, at least 2 hours or up 1 day. 4. Run a knife between cake and rim; remove rim. Spoon

2 tablespoons lilikoi sauce ont each dessert plate;

spoon strawberry sauce in dots onto lilikoi sauce. Pull a knife tip through dots to make designs. Set cake wedges on plates; garnish with cream, berries, and mint.  *** LILIKOI SAUCE *** 1. To make passion fruit puree, cut 24 passion fruit

(about 2 pounds total) in half; scoop pulp and seeds into a fine strainer over a bowl. Rub firmly to remove all pulp from seeds; discard seeds. (For frozen puree, call Gourmet France, Inc., at 818-768-4300; cost is about $12 for 2 pounds, plus shipping.) 2. In a 1 to 1 1/2 quart pan, mix sugar and

cornstarch; add puree. Stir over medium-high eat until boiling, 4-5 minutes. Let cool; stir occasionally. If made ahead, chill airtight up to 1 day.  *** STRAWBERRY SAUCE *** In a blender, smoothly puree strawberries. Rub through a fine strainer into a bowl; discard seeds. If made ahead, chill airtight up to 1 day; stir to use.