White Chocolate Cheesecake with Macadamia Nut Crust

Preheat oven to 350 degrees F. Finely grind cookies and macadamias in processor. Add butter and blend until mixture forms very moist crumbs. Press crumbs firmly onto bottom and part of sides of 8 inch springform pan. Bake until golden (10 minutes). Melt white chocolate in microwave, (1 1/2 minutes), stopping every 30 seconds to stir and to make sure it doesn't burn.Set aside. In a large bowl, beat cream cheese, sugar vanilla extract, and lemon juice until smooth. Add eggs, 1 at a time, beating just until combined. Beat in white chocolate. Spoon half the batter into the crust. Top with berries. Top with remaining batter. Bake until cake is set around the edges, but center jiggles slightly (45 minutes). Let cool (20 minutes). In a medium bowl, whisk sour cream, sugar, and vanilla. Spoon over cake,spreading to the edge of the pan. Bake 5 minutes. Allow cake to cool and refrigerate overnight. Serve plain or garnish with more berries.