Frank's Recipes! Mango Pineapple Lime Cheesecake

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Mango Pineapple Lime Cheesecake

CRUST
1 1/3 cup Ground gingersnap cookies
1 3 1/2 oz jar roasted Macadamia nuts
1/4 cup Packed golden brown sugar
1 1/2 tablespoon Crystallized ginger; chopped
2 tablespoon Unsalted butter, melted

FILLING
4 8-oz packages cream cheese
1 1/2 cup Sugar
1 tablespoon Minced lime peel
2/3 cup Sour cream
6 tablespoon Fresh lime juice
4 large Eggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1 small Pineapple; peeled, quartered Cored, thinly sliced, leaves

CRUST
Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack; cool. Maintain oven temperature.

FILLING
Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.

Pour filling into crust. Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover; chill overnight.

Place mango around top edge of cake. Place kiwi, then pineapple in centre. Garnish with pineapple leaves.