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,
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.
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