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1
In a blender, whirl 1/4 cup nuts until ground; scrape into an 8 inch cake pan with removable rim.
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2
Add cracker crumbs, butter, and 1 tablespoon sugar; mix and press over pan bottom.
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3
Chop remaining nuts.
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4
In a bowl, beat smoothly with a mixer the remaining sugar, cream cheese, yolks, liqueur, and vanilla; scrape bowl as needed.
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5
Mix in chopped nuts.
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6
Spread batter onto crust in pan.
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7
Bake in 325F (160C) oven until cake jiggles only slightly when gently shaken, about 40 minutes.
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8
Let cool on a rack, then cover and chill until cold, at least 2 hours or up 1 day.
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9
Run a knife between cake and rim; remove rim.
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10
Spoon 2 tablespoons lilikoi sauce ont each dessert plate; spoon strawberry sauce in dots onto lilikoi sauce.
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11
Pull a knife tip through dots to make designs.
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12
Set cake wedges on plates; garnish with cream, berries, and mint.
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13
LILIKOI SAUCE: To make passion fruit puree, cut 24 passion fruit (about 2 pounds total) in half; scoop pulp and seeds into a fine strainer over a bowl.
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14
Rub firmly to remove all pulp from seeds; discard seeds.
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15
In a 1 to 1 1/2 quart pan, mix sugar and cornstarch; add puree.
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16
Stir over medium-high eat until boiling, 4 to 5 minutes.
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17
Let cool; stir occasionally.
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18
If made ahead, chill airtight up to 1 day.
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19
STRAWBERRY SAUCE: In a blender, smoothly puree strawberries.
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20
Rub through a fine strainer into a bowl; discard seeds.
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21
If made ahead, chill airtight up to 1 day; stir to use.
