Much nicer than those giant wedges of too cream-cheesy ones.
For base and topping:
1/4 cup brown sugar, packed
1/2 cup sugar
1 cup graham cracker crumbs
6 tablespoons melted butter
For Filling:
8 ounces cream cheese, room temperature
1/4 cup sugar
1 egg
2 tablespoons lemon juice
2 tablespoons cream
1 teaspoon vanilla extract
3 1/2 ounce jar roasted, salted macadamia nuts (about 1 1/2 cups)
Preheat oven to 350 degrees F. Make base and crust: In a medium bowl, mix together brown sugar, regular sugar, graham cracker crumbs. Add butter and mix with hands. Reserve 1 cup for the topping and press remaining crumb mixture into the bottom of an 8" x 8" baking pan. Bake 12 - 15 minutes or until browned and set.
Meanwhile, make filling: In a medium bowl, mix cream cheese with sugar (with your hands), then add egg, lemon juice, cream and vanilla and mix with a spoon.
Pour filling into baked crust and spread evenly. Sprinkle remaining crumb mixture on top and press lightly with your hands. Bake 25 minutes, or until lightly browned and set. Allow to cool completely (you can help it along by putting it in the fridge after it has slightly cooled) before cutting it into 2" squares. Store in refrigerator. Makes 16.