LILIKOI CHEESECAKE - KONABOB-STYLE
Preheat oven to 325 degrees.

Crust:
Crush up 1 package of graham crackers and 1 cup of macadamia nuts by placing
them in a plastic freezer bag and going over them with a rolling pin till they
turn to crumbs. Melt 3/4 stick butter and mix with the crumbs. Pour nut
mixture into a lightly greased springform cheesecake pan. Press some crumbs
flat on the bottom and the rest up the sides.

Filling:
Let 3 8oz. packages of cream cheese and 3 large size eggs get up to
room temperature. While they warm up, cut 12 lilikoi (passion fruit) in half.
Scoop out the seed pulp and put it in a strainer. Mash the pulp against the
sides with a wooden spoon to get the juice.

Save 1/2 cup of juice, & throw the skins and seeds away.

In a mixing bowl, place the warmed up cream cheeses and 3/4 cup of sugar.
Add 1 tsp. vanilla. Mix till smooth.

Slowly add the three eggs, one at a time. While mixing, slowly also add the 1/2 cup of lilikoi juice.

Pour this mixture into the crust. Bake for approximately 40 minutes. The cake
will puff up a little, but will sink when it cools down. After about 40
minutes, turn off the oven and prop the door open just a little (w/handle
of a wooden spoon, for example) so the cheesecake cools down very slowly and will stay fluffy.

When cool, can spread warmed lilikoi jelly over top...
"Broke da mouth!"