2 (8 oz.) pkg. cream cheese
1/2 c. artificial sweetener
1/2 tsp. vanilla
2 eggs
6 oz. white chocolate

Put 1 Macadamia nut in the bottom of a mini-muffin paper. Drop a spoonful of cheesecake on top.

Bake.

Cream cheese should be room temperature, really soft. Blend in sweetener and vanilla. Beat eggs separately and blend in thoroughly. Melt chocolate and blend in thoroughly.

Bake at 250°F for 1 hour. Then turn off oven; open the door a bit and let it sit until it cools. Chill before serving.