Mango-pineapple-lime cheesecake

Yield: 12 Servings MM

Ingredients:

1 1/3 c Ground gingersnap cookies
1 3 1/2-oz jar roasted Macadamia nuts
1/4 c Packed golden brown sugar
1 1/2 tb Crystallized ginger; chopped
2 tb Unsalted butter melted MMMMM--------------------------FILLING-------------------------------
4 8-oz packages cream cheese
1 1/2 c Sugar
1 tb Minced lime peel
2/3 c Sour cream
6 tb Fresh lime juice
4 lg Eggs
1 Mango; peeled pitted sliced
3 Kiwi fruit; peeled sliced
1 sm Pineapple; peeled

Instructions:

quartered Cored thinly sliced leaves Reserved. Crust: Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set abour 8 minutes. Transfer to rack; cool. Maintain oven temperature. Filling: Use electric mixer beat cream cheese sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time beating just until blended. Pour filling into crust. Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover; chill overnight. Place mango around top edge of cake. Place kiwi then pineapple in centre. Garnish with pineapple leaves. Bon Appetit Magazine August 1993