Mango Pineapple Lime Cheesecake

Ingredients

CRUST

• 1 1/3 cups gingersnap cookies, finely crushed

• 1 (3 1/2 ounce) jar roasted macadamia nuts
• 1/4 cup brown sugar, firmly packed
• 1 1/2 tablespoons crystallized ginger, finely chopped
• 2 tablespoons unsalted butter, melted

FILLING

• 4 (8 ounce) packages cream cheese

• 1 1/2 cups sugar
• 1 tablespoon lime peel, minced
• 2/3 cup sour cream
• 6 tablespoons fresh-squeezed lime juice
• 4 large eggs
• 1 mango, peeled, pitted and sliced
• 2 kiwi fruits, peeled and sliced
• 1 small fresh pineapple, peeled, cored, quartered and thinly sliced (reserve pineapple leaves for garnish in center of cheesecake)

Directions

1. 1

   CRUST:.

2. 2

   Preheat oven to 350ºF. Generously butter a 9" springform pan. Finely grind the gingersnaps, macadamia nuts, brown sugar and crystallized ginger in a food processor. Add butter and process until well-mixed. Press mixture into prepared pan, going 1 3/4 inches up the sides. Bake in preheated oven for about 8 minutes, or until crust is set. Transfer to a wire rack to cool.

3. 3

   FILLING:.

4. 4

   In a large bowl, beat cream cheese, sugar and minced lime peel with a mixer until light and fluffy. Beat in sour cream and lime juice. Add eggs one at a time, beating just until blended. Pour filling into prepared crust. Bake at 350ºF for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.

5. 5

   Transfer baked cheesecake to a wire rack to cool for 10 minutes. Loosen sides of cheesecake with a small sharp knife and remove springform ring. Chill cheesecake overnight. After chilling, arrange mango slices around top outer edge of cake. Arrange kiwi in a ring just inside the ring of mango. Arrange the sliced pineapple within the ring of kiwi, then place the pineapple leaves in the center of the cheesecake.