Line a baking sheet with wax paper.
Cut the cheesecake into 16 slices.
Make a 1/4 inch slit in the center back of crust of each slice.
Insert wooden craft stick about half way into each piece of cake.
Place cheesecake slices on baking sheet, cover, and freeze overnight.
In a medium saucepan melt the chocolate chips and shortening over low heat, stirring constantly.
Remove from heat and drizzle over each piece of frozen cheesecake covering completely.
Let excess chocolate drip back into pan.
Before chocolate hardens, sprinkle with nuts.
Return cheesecake to baking shet and freeze for 1 hour or until both chocolate and cheesecake is frozen.