5 pkg. (8 oz. each) Cream Cheese, room temperature
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
8 oz. white chocolate, melted and cooled
1 cup Sour Cream
3 eggs, room temperature
1/2 cup (or more if you like) chopped macadamia nuts
How to make it
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan).
Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Fold in macadamia nuts. Pour over crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Top with your chocice of chocolate ganache. Refrigerate at least 4 hours or overnight.
