CRUST:

3/4 c. all-purpose flour
3 tbsp. sugar
1/4 c. (1/2 stick) butter
1/4 c. finely chopped toasted macadamia nuts
1 egg white

Combine flour and sugar; cut in butter until crumbly. Stir in nuts and egg whites. Pat 1/2 dough into buttered bottom of springform pan with sides removed. Bake at 375°F until very light golden brown; cool. butter sides of pan, then attach sides to bottom. Pat remaining dough 1 1/2-inch up sides of 9-inch pan. Set aside.

BATTER:

3/4 c. milk chocolate pieces
3 (8 oz. ea.) pkgs. cream cheese, softened
1 c. sugar
2 tbsp. all-purpose flour
2 eggs
1 egg yolk
1/4 c. white cream de cacao

Melt the chocolate in pan, remove from heat. In large a bowl beat cream cheese until fluffy. Stir together 1 cup sugar and flour, beat into cream cheese. Add egg and yolk, beat on low until just blended Stir in cream de cacao.

To 1/2 batter, stir in melted chocolate, spoon 1/2 chocolate batter into pan. Spoon 1/2 plain batter over chocolate layer and repeat process. Carefully swirl layers with knife.

Bake at 375°F for 35 to 45 minutes or until center is nearly set (cake is done when 1-inch center is jiggle slightly when shaken). Cool 5 minutes, loosen crust with spatula from pan having pan sides attached. Cool 30 minutes more, remove pan sides, cool 2 hours, cover and chill.