Macadamia Cheesecake

Directions

1. 1
   For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
2. 2
   Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
3. 3
   Set aside.
4. 4
   For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
5. 5
   Add sugar, beating on medium to high speed until well combined.
6. 6
   Beat in vanilla and lemon juice.
7. 7
   Add whole eggs and egg yolk all at once.
8. 8
   Beat on low speed just until combined.
9. 9
   Stir in the 1/3 cups nuts.
10. 10
    Pour filling into the crust-lined pan.
11. 11
    Place the pan on a shallow baking pan on the oven rack.
12. 12
    Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
13. 13
    Remove springform pan from baking pan.
14. 14
    Cool on a rack for 15 minutes.
15. 15
    Use a small metal spatula to loosen crust from side of pan.
16. 16
    Cool 30 minutes more.
17. 17
    Remove sides of pan.
18. 18
    Cool 1 hour; cover and chill at least 4 hours.
19. 19
    Sprinkle with toasted coconut.
20. 20
    If desired, top with several carambola slices.
21. 21
    Makes 12 servings.
22. 22
    Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
23. 23
    Cool as directed, cover, and chill.
24. 24
    To serve, top with coconut and carambola slices if desired.