Chocolate Macadamia Cheesecake

Ingredients

• 1-1/4 cups chocolate wafer crumbs (about 25 wafers)
• 1/4 cup ground macadamia nuts
• 2 tablespoons sugar
• 3 tablespoons butter, melted
• 1/8 teaspoon almond extract
• filling:
• 8 ounces white baking chocolate, chopped
• 4 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 5 large eggs, room temperature, lightly beaten
• 1/3 cup milk chocolate chips
• topping:
• 8 ounces semisweet chocolate, chopped
• 7 tablespoons heavy whipping cream
• White chocolate shavings and chopped macadamia nuts

Directions

1. In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

1. In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool.
2. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; beat on low speed just until blended. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust.
3. In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture.
4. Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
5. In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight.
6. Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts.