One cup macadamia nuts
One half cup granulated sugar
Three tablespoons sweet butter, melted
Chop the macadamia nuts in a food processor to a coarse meal consistency, but not so fine that the oil from the nuts make them sticky. Combine the sugar with the nuts. Stream in the butter while mixing.
One pound fourteen ounces cream cheese
One cup sugar
Three teaspoons of cornstarch
Five egg yolks
One half cup of heavy cream
One and one half cup pineapple chunked
In a mixer, beat the cream cheese until soft using a paddle attachment. Add sugar and cornstarch and continue to mix.
In a bowl, combine eggs and egg yolks. At low speed, add eggs to cream cheese mixture. Once all of the eggs have been incorporated, add the cream and mix well. Pour mixture in to prepared pan. Bake in a waterbath for sixty minutes, depending on the oven. Do not over bake cheesecake from cracking.