Creamy Strawberry Macadamia Cheesecake

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Strawberry Filling

• 16 oz fresh strawberries, hulled and diced
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 and 1/4 cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Macadamia Nut Topping

• 1/2 cup chopped macadamia nuts
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted

Directions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. To make the Graham cracker base, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. To make the Strawberry filling, combine the strawberries and sugar in a medium saucepan over medium-high heat. Cook, stirring frequently, until the strawberries have released their juices and the mixture comes to a simmer.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the strawberry mixture, stirring constantly until the mixture thickens. Remove from heat and set aside to cool.
5. To make the Cheesecake filling, beat the softened cream cheese, sugar, and vanilla extract together in a large bowl until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
6. Pour the cheesecake filling over the cooled Graham cracker base. Spoon the cooled Strawberry filling on top of the cheesecake filling and swirl it gently with a butter knife.
7. Bake for 45-50 minutes, or until set but still slightly jiggly in the center.
8. Meanwhile, mix together the chopped macadamia nuts, brown sugar, and melted butter to make the Macadamia Nut topping.
9. Remove the cheesecake from the oven and sprinkle the Macadamia Nut topping over the top. Return to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown and the cheesecake is set.
10. Remove from oven and let cool to room temperature in the pan before refrigerating for at least 2 hours or overnight.
11. When ready to serve, run a knife around the edges of the pan and remove the cheesecake from the pan. Slice and serve chilled.