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Preheat oven to 325u00b0F.
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Lightly butter 9-inch springform pan.
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Tightly wrap bottom of pan with heavy duty aluminum foil.
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Mix together graham cracker crumbs, sugar and melted butter in bowl.
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Press mixture in bottom of prepared pan.
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Refrigerate crust while preparing filling.
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MAKE THE FILLING:
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Place solid ivory, butter and cream in small microwave-safe bowl.
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Microwave on medium(50% power) for 1 minutes.
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Stir.
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Microwave 30 seconds more or until chocolate is softened.
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Stir until smooth and let cool.
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Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
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Add sugar and beat until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla and cooled solid ivory mixture, using low speed.
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Pour mixture over crust.
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Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
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Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
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Cool in pan on wire rack.
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Cover with aluminum foil and refrigerate overnight.
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22
MAKE CARAMEL SAUCE:
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To toast macadamia nuts, spread on baking sheet and bake at 350u00b0F for 8-10 minutes or until toasted.
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Combine sugar, water and lemon juice in saucepan.
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Cook over medium heat, stirring frequently, until mixture turns light golden brown.
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Remove from heat.
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Heat heavy cream in another saucepan until it comes to a gentle boil.
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Gradually add hot cream to sugar mixture, stirring until blended.
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Cool completely.
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30
ASSEMBLE THE DESSERTS:
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Loosen edge of cheesecake with a knife.
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Remove sides of springform pan.
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Cut into wedges.
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Add macadamia nuts to caramel sauce.
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Heat sauce over low heat and stir until sauce thins.
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Spoon over cheesecake wedges and serve immediately.
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Enjoy, you've earned it!
