Combine vanilla wafer crumbs and melted margarine.

Press the mixture onto the bottom of a 9-inch springform pan.

Bake the crust at 350 degrees F (175 degrees C) for 10 minutes.

In a separate bowl, combine softened cream cheese, sugar, and lowfat milk.

Mix at medium speed on an electric mixer until well blended and smooth.

Add eggs one at a time, mixing well after each addition.

Stir in toasted macadamia nuts and drained crushed pineapple.

Pour the cream cheese mixture over the baked crust.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Loosen the cheesecake from the rim of the pan.

Let it cool completely before removing the rim.

Chill the cheesecake in the refrigerator for several hours or overnight.

Before serving, top with sliced kiwi.