Notes: To remove salt from salted macadamias, pour nuts onto a towel; enclose and rub, then lift nuts from towel. If making crust up to 1 day ahead, wrap airtight and store at room temperature.
1 cup unsalted roasted macadamias (see notes)
3/4 cup all-purpose flour
6 tablespoons firmly packed brown sugar
1/4 cup (1/8 lb.) butter or margarine, cut into chunks
How to Make It
In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)
Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.
Bake crust in a 350° oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.