-----------------------------------CRUST-----------------------------------
  1 1/3 c  Ground gingersnap cookies

      1    3 1/2-oz jar roasted

           Macadamia nuts
    1/4 c  Packed golden brown sugar

  1 1/2 T  Crystallized ginger; chopped

      2 T  Unsalted butter, melted

----------------------------------FILLING----------------------------------
      4    8-oz packages cream cheese

  1 1/2 c  Sugar

      1 T  Minced lime peel

    2/3 c  Sour cream

      6 T  Fresh lime juice

      4 lg Eggs

      1    Mango; peeled, pitted,sliced

      3    Kiwi fruit; peeled, sliced

      1 sm Pineapple; peeled, quartered

           Cored, thinly sliced, leaves
           Reserved.
  Crust:  Preheat oven to 350F.  Generously butter 9-inch springform pan with
  2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add

  butter; blend until crumbs are moistened.  Press mixture on bottom and 1
  3/4 inches up sides of pan. Bake until crust is set, abour 8 minutes.

  Transfer to rack; cool. Maintain oven temperature.
  Filling:  Use electric mixer, beat cream cheese, sugar and lime peel in
  large bowl until light and fluffy. Beat in sour cream and lime juice. Add
  eggs 1 at a time, beating just until blended.
  Pour filling into crust.  Bake until edges are firm but centre 2 inches of
  cheesecake still moves slightly when pan is shaken, about 1 hour 20
  minutes.  Transfer to rack and cool 10 minutes. Run small sharp knife
  around pan sides to loosen cake.  Cover; chill overnight.
  Place mango around top edge of cake.  Place kiwi, then pineapple in centre.
  Garnish with pineapple leaves.
  Bon Appetit Magazine August 1993