Prepare crust
Melt the butter and combine it thoroughly with the graham cracker crumbs. Spray a 9-inch springform pan with nonstick baking spray, then press the crust mixture firmly onto the bottom and up the sides of the pan. Place the crust in the refrigerator to chill while preparing the filling.
Preheat oven to 325°F (163°C).
Melt white chocolate
Using a double boiler or microwave in 15-second intervals, stirring between each, melt the white chocolate until fully smooth.
Prepare filling
In a mixing bowl, whip the cream cheese until smooth and creamy. Add the sour cream and melted white chocolate, mixing until combined. Beat in the eggs, egg yolk, sugar, brown sugar, and vanilla extract for 2 minutes, or until the mixture is smooth.
Assemble cheesecake
Pour the filling into the prepared crust. Drizzle the caramel sauce evenly over the top and use a knife or skewer to gently swirl the caramel into the filling. Sprinkle the roughly chopped macadamia nuts evenly around the edge of the cheesecake.
Bake
Place the springform pan on a baking sheet and bake for 60 to 75 minutes, until the edges are set but the center still jiggles slightly.
Cool and chill
Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate for at least 8 hours or overnight until fully set.
Add toppings
Remove the cheesecake from the refrigerator. Top with the remaining macadamia nuts, drizzle melted white chocolate over the top, and finish with a drizzle of caramel sauce.
Serve and enjoy
Slice and serve your White Chocolate Macadamia Nut Cheesecake with Caramel. Enjoy!