FILLING: Place the oil, basil, salt, and garlic in a blender. Cover and process on high until smooth. In a large bowl, combine the basil mixture with the cream cheese and ricotta cheese. Using an electric mixer at medium speed, blend until well mixed. Add the eggs 1 at a time and mix well. Blend in the Parmesan cheese and pour filling over the warm crust. Top with macadamja nuts. Bake at 325 degrees F. for 1 hour and 15 minutes, or until cheesecake is set and lightly browned. Loosen the cake from the rim of the pan; cool before removing the rim. Serve warm or at room temperature with your favorite assortment of crackers.