- 1 1/3 cups ground gingersnaps cookies
- 1 3 1/2-ounce jar toasted macadamia nuts
- 1/4 cup packed golden brown sugar
- 1 1/2 tablespoons chopped crystallized ginger
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 1/2 cups sugar
- 1 tablespoon minced lime peel
- 2/3 cup sour cream
- 6 tablespoons 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 reserved)
- Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form 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.
- Using 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 center 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 caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.