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1
Preheat oven to 375 degrees F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups; set aside.
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2
For crust, in bowl stir together oats, 1/4 cup walnuts, 1/4 cup brown sugar, and 3 tablespoons butter until combined.
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3
Spoon 2 rounded tablespoons oat mixture into each prepared muffin cup.
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4
With bottom of a narrow glass press down lightly.
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5
Bake 8 minutes or until lightly browned.
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6
Cool slightly on wire racks.
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7
Reduce oven temperature to 325 degrees F.
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8
For cheesecake filling, in medium bowl beat cream cheese with an electric mixer on medium to high speed until smooth.
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9
Add egg and beat just until combined.
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10
Stir in blue cheese and sour cream.
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11
Spoon well-rounded tablespoons of the cheese mixture into each crust-lined muffin cup.
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12
Bake 20 minutes or until slightly puffed and set.
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13
Cool 30 minutes.
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14
Remove from cups.
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15
Place on tray, cover and refrigerate at least 2 or up to 24 hours.
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16
Let stand at room temperature for 30 minutes before serving.
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17
For Toffee Pears, in large skillet melt the 2 tablespoons butter over medium heat.
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18
Add the 1/2 cup brown sugar and cream.
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19
Cook and stir until bubbly.
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20
Add pears.
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21
Cook, stirring occasionally, 5 minutes or until pears are tender.
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22
Remove from heat.
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23
Stir in vanilla.
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24
Cool slightly.
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25
To serve, remove foil or paper liners from cheesecakes.
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26
Spoon about 1 tablespoon brown sugar-cream mixture into each of 8 dessert dishes.
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27
Top with a cheesecake.
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28
Spoon pears around cheesecake.
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29
Sprinkle each with toasted walnuts.
