With a rolling pin, crush enough chocolate cookies to make 1 1/2 cups crumb. Add 1 cup Hawaiian Holiday macadamia nut fines. Mix in 1/2 teaspoon cinnamon and blend in 1 stick or 1/2 cup melted butter. Press the crumbs firmly against the bottom and sides of a well buttered 9 inch spring form pan and chill the shell. Beat 1 cup sugar with 3 eggs until the mixture is light and add 1 1/2 pounds soft cream cheese. Stir in 8 ounce semi-sweet chocolate (melted), 2 tablespoons cocoa, and 1 teaspoon vanilla; beat in thoroughly 3 cups sour cream. Mix in 3/4 cup chopped Hawaiian Holiday macadamia nut bits. Fold in 1/2 stick or 1/4 cup melted butter and pour the batter into the chilled shell. Bake the cake in a 350 degree moderate oven for 45 minutes. The cheese cake will seem quite liquid when removed from the oven. Chill the cheesecake; remove the sides of the spring-form pan and decorate the top rim with whipped cream, chocolate curls, and whole macadamia nuts.