CRUST:

2 c. chocolate wafer cookies, crushed
6 tbsp. unsalted butter, melted

Crush cookies and add melted butter to them. Press into a springform pan.

NUT LAYER:

7 oz. macadamia nuts, chopped (save a few for top of cake)
1 c. brown sugar
1 1/2 c. butter, unsalted

Place the chopped nuts in bottom of cake. Heat to a boiling point the sugar and butter. Pour over nuts. Bake 15 to 20 minutes at 350 degrees, until it is light brown in color. Cool.

FILLING:

1/4 c. brown sugar
11 oz. (8 oz. plus 3 oz.) cream cheese
3/4 c. confectioners sugar

Beat all together and pour onto cake. Let cake cool then add glaze.

GLAZE:

6 oz. semi-sweet chocolate
3 tbsp. heavy cream
3 tbsp. butter
1 tbsp. light corn syrup
3 tbsp. Cognac, or an alcohol of your choice (I'm partial to Grand Marnier)

Chop the chocolate into coarse pieces and place it in the top of a small double boiler over hot water on moderate heat. Add the cream and butter. Cook, add syrup, cream and alcohol, stirring occasionally until smooth. Whisk the glaze to make it totally smooth. Remove the top of the double boiler. Let the glaze stand, stirring occasionally until it is cool and has a bit of body, but not until it becomes firm. Remove the cake from the spring form pan. Place the cake on the palm of your hand. Pour the glaze over the cake, letting the glaze run down the sides to make a thin even covering. Chill 20 to 30 minutes until glaze sets. For a smoother look, glaze cake again in the same manner, and chill until set. This cake is best refrigerated until ready to eat.

While playing golf one day, a friend raved about a cake she had made. Of course I had to have the recipe. It is just as grand as she said it was. A little on the rich side, but well worth the effort. Than you Ethel!