Preheat oven to 375 degrees. Spray a 13x9 inch-baking pan with cooking spray, then line with aluminum foil. Make sure you have a 2-inch overhang on the long ends. Spray foil with cooking spray.

In a food processor, combine graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter. If you don’t have a food processor, just place the graham crackers into a Ziplock bag and remove your aggressions by pulverizing with a rolling pin or other similar object of destruction. Press crumbs into bottom of baking dish. Bake for 10 minutes. Remove from oven and set aside. Lower oven temperature to 350 degrees.

Again using your food processor (or a stand mixer or hand mixer), beat together cream cheese, eggs, sugar, milk, vanilla extract and flour. Pour on top of graham crust and bake for about 25 minutes or until set. Allow to cool for about 20 minutes.

While cheesecake mixture is cooling, mix chopped Macadamia nuts, corn syrup, ¼ cup melted butter, brown sugar, egg, and salt in a large bowl until well combined. Spread this mixture over the cheesecake mixture.

Bake for about 25 minutes, or until set and golden brown with sides bubbling. Remove from oven and when cooled to room temperature, refrigerate until cold. Cheesecake must chill thoroughly to set up for proper slicing.