INGREDIENTS:

* 3/4 c. salted macadamia nuts, divided
* 1/2 c. graham cracker crumbs
* 2 tbsp. butter or margarine, melted
* 1/2 c. granulated sugar, separated
* 1 (3 oz.) and 2 (8 oz.) pkg. cream cheese, softened
* 4 egg yolks
* 3 tbsp. Amaretto or Frangelico
* 1 tsp. vanilla extract
* .
* Passion Fruit Sauce:
* 1 1/4 cup passion fruit puree, fresh or frozen and thawed
* 1/3 c. granulated sugar
* 1 tbsp. cornstarch
* .
* Strawberry Sauce:
* 1/2 c. strawberries

PREPARATION:

Grind 1/4 cup macadamia nuts in a blender. Remove to an 8 inch springform pan. Add graham cracker crumbs, butter, and 1 tablespoon of the sugar. Mix and press over bottom of the springform pan. In a mixing bowl, combine remaining sugar, cream cheese, egg yolks, liqueur, and vanilla.Beat, scraping bowl often. Chop remaining 1/2 cup macadamia nuts and mix into cream cheese mixture. Spread batter over crust. Bake at 325° for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack. Cover and chill until cold, for at least 2 hours and up to 24 hours. Separate cake from pan rim with knife; remove rim and slice cake. To make Strawberry Sauce, puree strawberries in blender until smooth; rub through a sieve to remove seeds. To make Passion Fruit Sauce, run passion fruit puree through a sieve or food mill to remove pulp and seeds. In a small saucepan, combine puree, sugar, and cornstarch. Stir over medium high heat until mixture boils. Let cool, stirring occasionally. This sauce may be stored, refrigerated, in airtight container for 1 day. Spoon 2 tablespoons Lilikoi Sauce on each dessert plate; dot with Strawberry Sauce. Put a knife through dots to make a marbled design. Place a slice of cake in center of sauce. Garnish with whipped cream, berries, sifted powdered sugar, or mint, if desired.