In a food processor mince the macadamia nuts till tiny pieces. Add the whole box of Pamela's Honey Grahams to the macadamia nuts. Put into a bowl and add the sugar. Pour the melted butter over the graham mixture and blend with a fork till sticking together.
Line an 8X8 ovenproof baking dish with tinfoil and press the graham cracker mixture along the whole bottom. Set the baking dish aside
Preheat the oven to 325°
Using a citrus reamer cut and ream enough key limes to get ¼ cup of key lime juice. When I went to the store, they came in a bag of about 20. I used half the bag for the ¼ cup.
You can use a stand (I use a KitchenAid) or hand mixer and blend the cream cheese and sugar together. Stop and scrape down the sides and add one egg at a time and mix till combined. Add the key lime juice, condensed milk, and vanilla extract and mix till all blended. The mixture will be thin but will thicken when baking. Pour the cream cheese mixture on top of the graham cracker crust and give it a little jiggle to make sure there are no air pockets.
Take a small spoon and drop some of the preserves in different spots on top of the cream cheese mixture. I take a knife and swirl the preserves around. Don't go too deep you don't want to cut the graham cracker crust at the bottom.
Bake for 40 minutes, it should not jiggle much when moving it out of the oven. Let it cool on the counter before putting it into the refrigerator. Leave it in the fridge overnight. This amount of time gives the cream cheese time to stiffen, and the Key lime needs time to bring out its full flavor.
Take the baking dish out of the fridge and lift the whole cheesecake out of the baking dish by grabbing the tin foil ends. The tin foil will peel off easily. Try not to bend the cheesecake the crust will break in half. Take a sharp knife and cut into squares the size you would like.