Preheat oven to 350 degrees.

CRUST:

1 1/2 c. crushed brown-edge wafers or Bordeaux cookies
1/2 c. finely chopped macadamia nuts
1/4 stick butter, melted
1/4 tsp. cinnamon

FILLING:

4 pkgs. (8 oz. each) softened cream cheese
1/4 c. firmly packed brown sugar
4 eggs
1/2 c. butter, softened
3/4 lb. white chocolate, melted
1 tbsp. Praline liqueur
2 tsp. vanilla extract
1 c. coarsely chopped macadamia nuts

Crust: Combine all ingredients. Press onto bottom and partway up sides of 9 inch springform pan. Bake for 10 minutes. Cool on wire rack while preparing filling.

Filling: Beat cream cheese in large mixer bowl until fluffy. Beat in sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Stir in butter until well combined. Mix in melted chocolate, liqueur and vanilla. Fold in nuts. Pour into cooled crust. Reduce oven temperature to 300 degrees F. Bake 1 1/2 hours or until center of filling is just set. Cool completely on wire rack. Refrigerate, covered, several hours or overnight. To serve, place on serving plate. Carefully remove sides of pan. Serve in thin wedges.

White chocolate melts best in double boiler over hot, NOT boiling water.