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White chocolate adds to the creamy texture and rich flavor of this perennial dessert favorite.

White Chocolate Macadamia Nut Cheesecake

1 1/2 cups chocolate wafer crumbs
1 1/2 cups chopped macadamia nuts, divided use
3/4 cup butter, melted, divided use
1/4 teaspoon ground cinnamon
4 (8-ounce) packages cream cheese, softened
1/4 cup firmly packed brown sugar
4 large eggs
3/4 pound white chocolate, melted
1 tablespoon liqueur*, (optional)
2 teaspoons vanilla extract
2 tablespoons semisweet chocolate chips, melted

1. Combine chocolate wafer crumbs, 1/2 cup chopped Macadamia nuts, 1/4 cup melted butter, and cinnamon; mix well. Press onto the bottom and up the sides of 9-inch springform pan. Bake for 10 minutes then cool on a wire rack.
2. Meanwhile, beat softened cream cheese in a large mixer bowl until fluffy. Beat in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup softened butter. Add melted white chocolate, liqueur*, and vanilla; mix well. Fold in remaining Macadamia nuts. Pour into the cooled crust.
3. Bake for 1 1/2 hours at 300°F (150°C)., or until the center is set. Cool on a wire rack then refrigerate for 3 hours. Drizzle with melted chocolate chips.

Makes 12 servings.

*Amaretto, Grand Marnier or your favorite liqueur.