Grind the macadamia nuts and mix them with the graham cracker crumbs.

Stir in the melted butter.

Press the mixture on the bottom and up the sides of a 9-inch springform pan.

Place the crust in the freezer to harden and set.

Beat the softened cream cheese until smooth and creamy.

Beat in the granulated sugar and key lime juice.

Stir in the whipped topping or whipped cream.

Divide the cheesecake batter between the bowls and dye the cheesecake three shades of green.

Remove the springform pan from the freezer and spread the darkest shade of green cheesecake into the bottom of the pan. Top with the middle shade and then the lightest shade of green cheesecake mixture.

Cover and refrigerate until firm, at least 4-6 hours or overnight.

Before serving, remove the springform pan and pipe swirls of whipped topping or whipped cream around the edge of the cheesecake.

Sprinkle with grated key lime zest.