White Chocolate Macadamia Nut Cheesecake
- 1 jar(s)
- 7 oz. macadamia nuts, divided
- 1 c
- plus 2 tbs. sugar, divided
- 1 c
- graham cracker crumbs
- 1/2 stick
- butter, melted
- 3 pkg
- 8 oz. ea. cream cheese, soltened
- 2 large
- 3/4 c
- sour cream
- 2 pkg
- 6 oz. each of white chocolate, melted
In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan.
In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition.
With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center.
Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely then cover and chill at least 4 hours, or overnight.