1 prepared, baked pie shell
1 (8 oz.) pkg. cream cheese, room temperature
2/3 c. sugar
1 tsp. vanilla
2 eggs, separated, room temperature
1 c. semi-sweet chocolate chips, melted
Pinch of cream of tartar
2/3 c. sugar
1 c. well chilled whipping cream
1 1/2 c. chopped macadamia nuts, toasted
1 c. whipping cream
2 tbsp. powdered sugar
Grated chocolate (optional)

1. Using electric mixer, beat cream cheese, 2/3 cup sugar and vanilla until creamy. Add yolks and beat until smooth. Mix in melted chocolate chips.

2. Using clean, dry beaters, beat egg whites and cream of tartar until soft peaks form. Add 2/3 cup sugar, gradually, and beat until stiff peaks form.

3. Gently fold 1/4 of whites into chocolate mixture; fold in rest of whites.

4. Whip 1 cup cream to firm peaks. Fold cream and nuts into chocolate. Pour mixture into baked pie crust. Refrigerate at least 6 hours.

5. To serve, beat 1 cup cream and powdered sugar to soft peaks. Spread over pie. Garnish with grated chocolate, if desired.