Preparation: 30 minutes, Bake: 45 minutes, Make: 12 servings

Ingredients:
1 1/3 cups Finely crushed vanilla wafers
1/2 cup Flaked coconut
1/2 cup Finely chopped toasted macadamia nuts
1/3 cup butter, melted
2 8-oz. pkg. cream cheese, softened
1 8-oz. tub cream cheese with pineapple
1 cup sugar
2 eggs
1 egg yolk
1/3 cup Finely ckopped toasted macadamia nuts
2 tsp. vanilla
1 tsp. lemon juice
2 Tbsp. toasted coconut
Sliced carambola (star fruit) (optional)

Method:
Preheat oven to 350° F.

In medium bowl, combine crushed vanilla wafers, 1/2 cup coconut, and 1/2 Cup nuts. Stir in melted butter. Press mixture onto bottom and 1 inch up side of 9-inch springform pan.

In large bowl, combine plain cream cheese arid cream cheese with pineapple. Beat with electric mixer mi medium speed until combined. Slowly add sugar, beating on medium to high speed until smooth.

Add whole eggs and egg yolk all at once; beat on low spcccljiist until combined Stir in 1/3 cup nuts, vanilla, and lemon juice. Pour into crust—lined pan.

Place pan in shallow baking pan. Bake for 45 to 50 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes.

Loosen crust from side; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours

To serve, sprinkle cheesecake with toasted coconut. If desired, top with carambola slices.

Hawaiian Cheesecake Recipe