-----------------------------------CRUST----------------------------------- 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 T Crystallized ginger; chopped 2 T Unsalted butter, melted ----------------------------------FILLING---------------------------------- 4 8-oz packages cream cheese 1 1/2 c Sugar 1 T Minced lime peel 2/3 c Sour cream 6 T 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 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
| 
