MacAdamia Cheesecake

Directions

In a blender, whirl ¼ cup nuts until ground; scrape into an 8 inch cake pan with removable rim.

Add cracker crumbs, butter, and 1 tablespoon sugar; mix and press over pan bottom.

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.

Spread batter onto crust in pan.

Bake in 325℉ (160℃) 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.

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: To make passion fruit purée, 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.

In a 1 to 1½ quart pan, mix sugar and cornstarch; add puree. Stir over medium-high eat until boiling, 4 to 5 minutes.

Let cool; stir occasionally.

If made ahead, chill airtight up to 1 day.

STRAWBERRY SAUCE: In a blender, smoothly purée strawberries.

Rub through a fine strainer into a bowl; discard seeds.

If made ahead, chill airtight up to 1 day; stir to use.