Categories: Desserts, Cheesecakes, Cakes, Fruits, Nuts 
      Yield: 12 servings 
  
-----------------------------------CRUST----------------------------------- 
  1 1/3 c  Ground gingersnap cookies 
      1    3 1/2-oz jar roasted 
           Macadamia nuts 
    1/4 c  Packed golden brown sugar 
  1 1/2 T  Crystallized ginger; chopped 
      2 T  Unsalted butter, melted 
 
----------------------------------FILLING---------------------------------- 
      4    8-oz packages cream cheese 
  1 1/2 c  Sugar 
      1 T  Minced lime peel 
    2/3 c  Sour cream 
      6 T  Fresh lime juice 
      4 lg Eggs 
      1    Mango; peeled, pitted,sliced 
      3    Kiwi fruit; peeled, sliced 
      1 sm Pineapple; peeled, quartered 
           Cored, thinly sliced, leaves 
           Reserved. 
  
  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, abour 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. 
  Bon Appetit Magazine August 1993