Recipe - Mango-Pineapple-Lime Cheesecake

CRUST
1 1/3 cup Ground gingersnap cookies
1 3 1/2oz jar roasted
Macadamia nuts
One fourth cup Packed golden brown sugar
1 One half tablespoon Crystallized ginger; chopped
2 tablespoon Unsalted butter, melted

FILLING
4 8oz packages cream cheese
1 One half cup Sugar
1 tablespoon Minced lime peel
2/3 cup Sour cream
6 tablespoon Fresh lime juice
4 lg Eggs
1 Mango; peeled, pitted, cut or sliced up
3 Kiwi fruit; peeled, cut or sliced up
1 small Pineapple; peeled, quartered
Cored, thinly cut or sliced up , leaves
Reserved.

Crust: Preheat oven to 350F. Generously butter 9inch springform pan with
2 Three fourths inch high sides. Finely grind first 4 ingredients in processor. Add
butter; blend until crumbs are moistened. Press mixture on bottom and 1
Three fourths 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