Purple Sweet Potato Cheesecake

Makes One 9-inch Cheesecake

Ingredients: 

Crust:
¾ cup macadamia nuts, finely chopped
¾ cup graham cracker crumbs
½ cup melted butter

Cheesecake:
1½ cups steamed and mashed
        Okinawa purple sweet potatoes 
        (takes approximately 2 potatoes)
1 pound cream cheese
        (two-8 ounce packages)
3 large eggs
¾ cup sugar
1 teaspoon vanilla extract

To prepare the crust: Preheat oven to 350°F. Mix all ingredients. Pat the crust into
a 9-inch spring form 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 mashed sweet potato, cream cheese,
eggs, sugar, and vanilla in a mixer bowl and beat until well blended. Pour the
cheesecake batter over the crust in the spring form pan. Bake for 1 hour in the
350°F oven. Cool completely.

To prepare the haupia: Mix together the coconut milk, sugar, water, and cornstarch
in a heavy saucepan. Cook over low heat, stirring constantly, until the haupia
thickens.

To assemble: Spread the warm haupia evenly over the top of the cheesecake.

Courtesy of Hilo Hawaiian Hotel