MacAdamia Cheesecake

Directions

1. 1
   In a blender, whirl 1/4 cup nuts until ground; scrape into an 8 inch cake pan with removable rim.
2. 2
   Add cracker crumbs, butter, and 1 tablespoon sugar; mix and press over pan bottom.
3. 3
   Chop remaining nuts.
4. 4
   In a bowl, beat smoothly with a mixer the remaining sugar, cream cheese, yolks, liqueur, and vanilla; scrape bowl as needed.
5. 5
   Mix in chopped nuts.
6. 6
   Spread batter onto crust in pan.
7. 7
   Bake in 325F (160C) oven until cake jiggles only slightly when gently shaken, about 40 minutes.
8. 8
   Let cool on a rack, then cover and chill until cold, at least 2 hours or up 1 day.
9. 9
   Run a knife between cake and rim; remove rim.
10. 10
    Spoon 2 tablespoons lilikoi sauce ont each dessert plate; spoon strawberry sauce in dots onto lilikoi sauce.
11. 11
    Pull a knife tip through dots to make designs.
12. 12
    Set cake wedges on plates; garnish with cream, berries, and mint.
13. 13
    LILIKOI SAUCE: To make passion fruit puree, cut 24 passion fruit (about 2 pounds total) in half; scoop pulp and seeds into a fine strainer over a bowl.
14. 14
    Rub firmly to remove all pulp from seeds; discard seeds.
15. 15
    In a 1 to 1 1/2 quart pan, mix sugar and cornstarch; add puree.
16. 16
    Stir over medium-high eat until boiling, 4 to 5 minutes.
17. 17
    Let cool; stir occasionally.
18. 18
    If made ahead, chill airtight up to 1 day.
19. 19
    STRAWBERRY SAUCE: In a blender, smoothly puree strawberries.
20. 20
    Rub through a fine strainer into a bowl; discard seeds.
21. 21
    If made ahead, chill airtight up to 1 day; stir to use.