Pineapple Mac Nut Cheesecake

Directions

Drain the pineapple, reserving ¼ cup of the juice.

Set pineapple and juice aside.

Combine vanilla wafer crumbs, butter, brown sugar and 1 teaspoon vanilla extract; stir well.

Firmly press the crumb mixture on the bottom of a 10 inch springform pan.

Brush with egg white; bake at 350℉ (180℃). for 10 minutes. Set aside.

Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add ⅔ cup sugar, beating well.

Add eggs, one at a time, beating well after each addition.

Stir in ¼ cup rum and 1 teaspoon vanilla extract.

Fold in reserved pineapple, coconut and macadamia nuts.

Pour batter into prepared pan.

Bake at 350℉ (180℃). for one hour.

Remove cheesecake from oven; increase oven temperature to 450℉ (230℃).

Beat sour cream at medium speed 2 minutes.

Add reserved pineapple juice, ¼ cup plus 2 tablespoons sugar, and 1 tablespoon rum; beat 1 minute.

Spread mixture on top of cheesecake.

Bake at 450℉ (230℃) for 5 minutes.

Turn oven off.

Partially open oven door and let cheesecake cool in oven for 1 hour.

Let cool to room temperature in pan on a wire rack; chill at least 2 hours.

Carefully remove sides of springform pan.