2 c. finely crushed chocolate wafer cookies
3 oz. sweet butter

FILLING:

7 oz. macadamia nuts, halved
1 1/3 c. butter
1 c. firmly packed brown sugar
11 oz. cream cheese, room temp.
3/4 c. confectioners' sugar
1/4 c. firmly packed brown sugar

GLAZE:

1 c. whipping cream
8 oz. semi-sweet chocolate, coarsely chopped
1 tsp. vanilla

Preheat oven to 350 degrees. Combine cookie crumbs and butter until well mixed. Place in ungreased 9-inch springform pan and press firmly on the bottom only.

Place nuts in a sieve and shake off excess salt. Place nuts in a single layer over cookie layer.

Combine butter and 1 cup brown sugar in a medium saucepan. Cook over medium heat. Stir until surface begins to boil for 1/2 to 1 minute. Pour over nuts evenly. Bake for 18 to 22 minutes, until bubbly and lightly brown. Remove from oven and cool on wire rack until completely cool.

Combine cream cheese, confectioners' sugar, and 1/4 cup brown sugar in mixer bowl and beat with electric mixer until well combined. Place in pan, smoothing top. Refrigerate until firm. Can be chilled overnight.

Scald cream over high heat in a medium saucepan. Add chocolate and vanilla and stir for 1 minute. Remove from heat and stir until chocolate is melted. Place in refrigerator for 10 minutes or until mixture is cool enough to be poured on cake without running.

Meanwhile, run a sharp knife around edge of pan and remove the sides. Place a long spatula under the crust to release the bottom. Place wax paper strips on a plate. Place the torte on top of the strips. When the glaze is ready, cover the top and sides of the torte, smoothing the sides. Remove the wax paper strips and refrigerate until ready to serve. Cut in thin wedges. Makes 10 to 12 servings.