Cheesecake with Churro Base, Passion Fruit Filling, and Macadamia Nut Topping

Ingredients:

• Churro Base:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• Passion Fruit Filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total), room temperature
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup passion fruit puree
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• Macadamia Nut Topping:
• 1/2 cup macadamia nuts, finely chopped
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

Instructions:

1. Churro Base:
2. Preheat the oven to 350°F (180°C).
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. In a separate bowl, whisk together the flour, cinnamon, and salt.
5. Gradually add the dry ingredients to the butter mixture and mix until well combined.
6. Press the dough evenly into the bottom of a 9-inch (23cm) springform pan.
7. Bake for 10-12 minutes or until golden brown. Set aside to cool.
8. Passion Fruit Filling:
9. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
10. Add the eggs one at a time, mixing well after each addition.
11. Mix in the passion fruit puree, vanilla extract, and salt until well combined.
12. Pour the mixture onto the cooled churro base.
13. Macadamia Nut Topping:
14. In a bowl, mix the chopped macadamia nuts, flour, and brown sugar together until well combined.
15. Pour the melted butter over the mixture and stir until the mixture is crumbly.
16. Sprinkle the mixture evenly over the cheesecake filling.
17. Bake for 30-35 minutes or until the cheesecake is set.
18. Allow the cheesecake to cool to room temperature before removing it from the springform pan.
19. Chill the cheesecake in the refrigerator for at least 2 hours before serving.