Instructions: Line a baking sheet with waxed paper. Cut the cheesecake into 8 equal wedges. Make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife. Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight.

In a medium saucepan, melt the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the frozen cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan.

Before the chocolate hardens, sprinkle 1 tablespoon macadamia nuts over the top of each slice then return the slices to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen.

This recipe yields 8 servings.

Variations: Make this your own creations by teaming any of your favorite pies like key lime or pecan with your favorite chocolate (milk, white, or semisweet) and sprinkling with your favorite toppings like chopped nuts, brittle chips, or colored sprinkles.

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