3/4 c. salted macadamia nuts, separated
1/2 c. graham cracker crumbs
2 tbsp. butter, melted
1/2 c. granulated sugar, separated
1 (3 oz.) and 2 (8 oz.) pkg. cream cheese, softened
4 egg yolks
3 tbsp. macadamia-nut flavor liqueur (almond or hazelnut flavors)
1 tsp. vanilla extract

LILIKOI SAUCE:

1 1/4 c. passion fruit puree, fresh or frozen and thawed
1/3 c. granulated sugar
1 tbsp. cornstarch

STRAWBERRY SAUCE:

1/2 c. strawberries

Grind 1/4 cup macadamia nuts in a blender. Remove to an 8 inch springform pan. Add cracker crumbs, butter, and 1 tablespoon sugar. Mix and press over bottom of pan. In a mixer bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often. Chop remaining 1/2 cup nuts and mix into cream cheese mixture. Spread batter on crust. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack. Cover and chill until cold, 2 hours to 1 day. Separate cake from pan rim with knife; remove rim and slice cake.

To make Strawberry Sauce, puree strawberries in blender until smooth; rub through a sieve to remove seeds. To make Lilikoi Sauce, run passion fruit puree through a sieve to remove pulp and seeds. In a small saucepan, combine puree, sugar, and cornstarch. Stir over medium high heat until mixture boils, about 4 minutes. Let cool, stirring occasionally. May be stored in airtight container for 1 day. Spoon 2 tablespoons Lilikoi Sauce on each plate; dot with Strawberry Sauce. Put a knife through dots to marble. Place a slice of cake in center of sauce. garnish with whipped cream, berries, or mint, if desired. Serves 10.