Preheat your oven to 350°F (175°C). In a mixing bowl, combine macadamia nuts, melted unsalted butter, and granulated sugar. Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes.

In a large mixing bowl, blend softened cream cheese until smooth. Gradually add in sour cream, coconut milk, granulated sugar, and vanilla extract, mixing until creamy.

Add the eggs one at a time, mixing gently on low speed after each addition. Stop mixing as soon as blended; filling should be smooth and glossy.

Pour the creamy filling over the cooled crust and spread evenly. Bake for 45-50 minutes until set around the edges with a slight jiggle in the center.

Remove from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 4 hours, or overnight, before serving.