1 1/3 cup ground gingersnap cookies
1 3 1/2-oz jar roasted Macadamia nuts
1/4 cup Packed golden brown sugar
1 1/2 tbsp crystallized ginger, chopped
2 tbsp unsalted butter, melted
4 8-oz packages Cream cheese
1 1/2 cup sugar
1 tbsp minced lime peel
2/3 cup sour cream
6 tbsp fresh lime juice
4 lg eggs
1 mango; peeled, pitted,sliced
3 kiwi fruit; peeled, sliced
1 sm pineapple, peeled, quartered Cored, thinly sliced, leaves
Procedures : 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.
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