Liliko'i Cheesecake

Crust:

• 2 C flour
• 2 blocks butter
• 3 T powdered sugar
• 3/4 C macadamia nuts

Cream butter and sugar well.  Stir in flour.  Add nuts.  Spread crust in 9" x 13" pan.  Bake at 350 deg. ro 15 to 20 minutes (until brown).  Cool.

Filling:

• 2 eight-ounce blocks cream cheese
• 1 can frozen liliko'i concentrate or 1/2 C liliko'i juice (liliko'i is passion fruit)
• 1 1/2 C powdered sugar
• 1 bottle liliko'i butter
• 2 envelopes Knox gelatin
• One 16-ounce carton whipping cream (place whipping cream in freezer briefly before whipping)
• 1 tub Cool Whip

Directions:

1. Mix 1/4 can of liliko'i concentrate with two envelopes gelatin and heat until clear.  Cool thoroughly.  If using liliko'i juice, mix with 1/8 C sugar and the two packets of gelatin and heat until dissolved.  Cool but do not let it congeal.
2. Beat cream cheese and powdered sugar until smooth.  Slowly add and mix in remaining liliko'i concentrate (3/4 can).  Add gelatin mixture and mix well.  Mix in bottle of liliko'i butter.  Beat whipping cream until stiff and fold into mixture.
3. Pour over crust.
4. Refrigerate.
5. Top with Cool Whip before serving.