Tropical Pineapple Delight Cheesecake

1️⃣ Make the crust:
Preheat oven to 350°F (175°C).
Spray a 9-inch loaf pan with cooking spray.
In a bowl, combine graham cracker crumbs, macadamia nuts (if using), sugar, and melted butter.
Press mixture into bottom and 1 inch up sides of pan.
Bake 10 minutes, then remove and cool on wire rack.
2️⃣ Make the Cheesecake Filling:
In a mixer, beat together cream cheese and sugar until smooth.
Add sour cream, lime zest, vanilla, and salt.
Add eggs, one at a time, mixing on low speed until combined. Scrape down bowl and mix for another 30 seconds.
Pour cheesecake mixture into cooled crust.
Bake for 55-65 minutes until center barely jiggles when touched.
Cool on wire rack for 10-15 minutes, then loosen edges with a knife.
Let cool to room temperature and refrigerate overnight.

3️⃣ Make Pineapple Topping:
In a saucepan, heat sugar and 2 tablespoons water until boiling. Stir occasionally.
Cook for 2 minutes, then remove from heat.
Stir in pineapple, lime juice, and zest.
In a small bowl, whisk cornstarch with remaining 2 tablespoons water. Stir into pineapple mixture.
Cook over medium heat, stirring constantly until thickened (about 6 minutes).
Remove from heat and let cool to room temperature.
4️⃣ Assemble:
Spread the cooled pineapple topping over the cheesecake.
Top with whipped cream and a sprinkle of lime zest.