Crust
¾ cup macadamia nuts, finely chopped
¾ cup graham cracker crumbs
½ cup melted butter
¾ cup macadamia nuts, finely chopped
¾ cup graham cracker crumbs
½ cup melted butter
Cheesecake
1½ cups poi
1 pound cream cheese
3 large eggs
¾ cup sugar
1½ cups poi
1 pound cream cheese
3 large eggs
¾ cup sugar
1 tbsp flour
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Haupia
2 cups coconut milk
1 cup sugar
2 cups water
½ cup cornstarch
2 cups coconut milk
1 cup sugar
2 cups water
½ cup cornstarch
½ tsp coconut extract
To prepare the crust: Preheat oven to 350° F. Mix all ingredients. Pat the crust into a 9-inch springform pan. Bake for 10 minutes in 350° F oven. Remove the pan from the oven, but leave the oven on.
To prepare the cheesecake: Put the poi, cream cheese and sugar in the mixing bowl and beat until well blended. Add the eggs, one at a time, beating well between each. Mix in the vanilla and flour just until combined. Pour the cheesecake batter over the crust in the springform pan. Bake for 1 hour in the 350° F oven. Turn off the oven and crack the door, leaving the cheesecake in until it cools.
To prepare the cheesecake: Put the poi, cream cheese and sugar in the mixing bowl and beat until well blended. Add the eggs, one at a time, beating well between each. Mix in the vanilla and flour just until combined. Pour the cheesecake batter over the crust in the springform pan. Bake for 1 hour in the 350° F oven. Turn off the oven and crack the door, leaving the cheesecake in until it cools.
To prepare the haupia: Mix everything together in a heavy saucepan. Cook over medium heat, stirring constantly, until the haupia thickens.
To assemble: Spread the warm haupia evenly over the top of the cheesecake. Let it cool for about 10 minutes and then top with toasted coconut. Cool completely in the fridge overnight.
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