Courtesy of Heather Trefel

Heather has the advantage of beautiful goats and the cheese she makes from their milk,
which helped her win the top prize at Hamakua Alive on the Big Island of Hawaii.  However, we now have wonderful
artisan goat's cheeses on the mainland to choose from as well as an array of goat's
cheeses in most good markets.  She recommends a creamy fresh goat cheese to use in this
cake.

Ingredients
1-3/4 cups finely ground graham cracker crumbs
1/4 cup finely chopped macadamia nuts
1/2 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
1 cup sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
16 ounces plain goat cheese, room temperature
3 cups sour cream.

Instructions
Combine graham cracker crumbs, macadamia nuts, ground cinnamon, and melted butter. 
Press on bottom and up 2/3 of a 9" spring form pan. 

Beat eggs, sugar, salt, Rain's Choice vanilla extract, and almond extract or mix in a food
processor.  Add goat cheese and blend well.  Blend in sour cream. 

Pour into prepared crust.  Bake at 375 about 35 minutes, or just until set.  Cool. (Filling
will be soft).  Chill at least 4 hours.  Filling will be firm when chilled.  Serves 12 to 16.

NOTE:  If you wish, you may substitute 8 ounces of goat's cheese for 8 ounces of regular
or Neuchatel cream cheese.  If you are concerned about the richness of the sour cream,
substitute part or all of it with 2% Greek style yogurt.  I substituted 3/4 cup of agave
syrup for the sugar in the cake and used 2-1/2 cups of Greek style yogurt instead of the
sour cream. (I admit it: I used 1 tablespoon Tahitian vanilla extract for it's fruity floral
flavor.  The cake was delicious.

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