Ingredients
1-1/4 cups chocolate wafer crumbs (about 25 wafers)1/4 cup ground macadamia nuts2 tablespoons sugar3 tablespoons butter, melted1/8 teaspoon almond extractFILLING:8 ounces white baking chocolate, chopped4 packages (8 ounces each) cream cheese, softened3/4 cup sugar3 tablespoons all-purpose flour1 teaspoon vanilla extract5 large eggs, room temperature, lightly beaten1/3 cup milk chocolate chipsTOPPING:8 ounces semisweet chocolate, chopped7 tablespoons heavy whipping creamWhite chocolate shavings and chopped macadamia nuts
Preparation
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°.
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, 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.
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.
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 macadamia nuts.
