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1
To make crust: Preheat oven to 400 degrees.
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2
Butter a 10-inch springform pan and dust with granulated sugar-knock out excess.
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3
In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes.
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4
Be careful though, they can burn fast.
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5
Finely chop nuts and transfer to a bowl.
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6
Stir in a pinch of salt and all remaining ingredients except butter.
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7
Mix well.
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8
Melt butter and drizzle over crust mixture, tossing with a fork.
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9
Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan.
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10
Bake crust in middle of oven for 10 minutes.
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11
Remove and cool on a wire rack.
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12
Set aside.
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13
Reduce oven to 325 degrees.
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14
To make filling: Peel and core pineapple.
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15
Cut pineapple into 1/4 inch dice and in a 3 quart saucepan cook with brown sugar over medium low heat, uncovered, for about 40 minutes.
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16
You want it cooked down and almost dry-on the sticky side.
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17
In a large bowl beat together the cream cheese and granulated sugar until fluffy.
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18
Add creme fraiche and pineapple, beating until well combined.
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19
Add eggs 1 at a time, beating at low speed after each addition until just combined.
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20
Pour filling into crust, smoothing top and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, around 80 minutes.
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21
Transfer cake in pan to a wire rack and cool completely.
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22
Cover with plastic wrap and chill for 24 hours.
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23
Preheat oven to 350 degrees.
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24
Remove cake from fridge, remove plastic wrap and run a knife around sides.
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25
Remove side of pan and transfer cake to a serving platter.
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26
In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes.
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27
Cool.
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28
In a bowl stir together sour cream, confectioners sugar, and vanilla.
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29
Spread sour cream mixture gently over top of cake.
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30
Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.
