1 (8-inch) cheesecake
1 (12 ounce) package milk chocolate chips
2 tablespoons vegetable shortening
1/2 cup chopped macadamia nuts
8 wooden craft sticks

Line a baking sheet with wax 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.