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
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 342 (47%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 445.8mg||137 %|
|Sodium 368.7mg||13 %|
|Potassium 242.3mg||6 %|
|Total Carbohydrate 83.9g||25 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 83.9g|
|Protein 15.2g||22 %|
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Calories per serving: 722
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