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Chocolate Macadamia Cheesecake

This Chocolate Macadamia Cheese cake is the very definition of decadent.
Crunch sweet chocolate crust with a rich cheese cake filling , a dark chocolate ganache that is topped with Honey Glazed Macadamia nuts. Our mouths are watering at the thought taking a bite!

Ingredients
1-1/4 cups chocolate wafer crumbs (about 25 wafers)
1/4 cup ground Dry Roasted Macadamia Nuts with Artisanal Truffle Salt
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  our
1 teaspoon vanilla extract
5 large eggs, room temperature
1/3 cup milk chocolate chips
TOPPING:
8 ounces semisweet chocolate, chopped
7 tablespoons heavy whipping cream
White chocolate shavings and chopped Honey Glazed Macadamia Nuts

Directions
This Chocolate Macadamia Cheese cake is the very definition of decadent.
Crunch sweet chocolate crust with a rich cheese cake filling , a dark chocolate ganache that is topped with honey glazed Macadamia nuts. Our mouths are watering at the thought taking a bite!

In a small bowl, combine the wafer crumbs, Dry Roasted Macadamia Nuts with Artisanal Truffle Salt 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°.

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.

In a large bowl, beat the cream cheese, sugar, 􀃖our and vanilla until well blended. Add eggs; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust.

In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over 􀃕lling. Cut through 􀃕lling with a knife to swirl chocolate mixture.

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.

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.

Refrigerate leftovers. Garnish with chocolate shavings and Honey Glazed Macadamia Nuts

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