CRUST:

1 c. graham cracker crumbs
1/2 c. macadamia nuts, chopped fine
1 tbsp. brown sugar
2 tbsp. butter, melted
1/2 tsp. cinnamon

Combine five crust ingredients and mix well. Press into bottom of 10 inch spring form pan. Bake at 375 degrees for 10 minutes until golden, NOT BURNED.

FILLING:

5 pkg. (8 oz. size) cream cheese, room temperature
5 lg. eggs
1 tsp. pure vanilla extract
2 tbsp. lime juice
2 tsp. grated lime zest
1 c. white sugar
1/2 c. dry sherry

Beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add remaining 5 ingredients. Beat thoroughly. Pour over baked crust. Bake cheesecake at 375 degrees for 40-50 minutes or until a knife comes clean from the center.

TOPPING:

2 c. sour cream
2 tbsp. powdered sugar
2 tbsp. dry sherry
1 tsp. pure vanilla extract
1 tbsp. lime juice
1/2 tsp. grated lime zest

Mix 6 topping ingredients thoroughly. Spread topping over baked cheesecake and return to oven set at 375 degrees for another 5-7 minutes.

GARNISH:

1/2 c. macadamia nuts, chopped fine