Combine chocolate wafer crumbs, 1/2 cup chopped Macadamia nuts, 1/4 cup melted butter, and cinnamon. Mix well. Press onto the bottom and up the sides of 9-inch springform pan. A little oil on your fingers helps to keep the crust from sticking to your fingers. Bake for 10 minutes then cool on a wire rack.
Meanwhile, beat softened cream cheese in a large mixer bowl until fluffy. Beat in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup softened butter. Add melted white chocolate, liqueur (Amaretto, Grand Marnier or your favorite liqueur), and vanilla; mix well. Fold in remaining Macadamia nuts.
Pour into the cooled crust. Bake for 1 1/2 hours at 300°F., or until the center is set. Cool on a wire rack then refrigerate for 3 hours.
Drizzle with melted chocolate chips. Serve your White Chocolate Macadamia Cheesecake.