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1
Preheat the oven to 375 degrees F.
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2
To make the crust: In a food processor grind the walnuts and sugar together.
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3
Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days.
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4
Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high.
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5
Bake for 7 minutes.
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6
Let cool slightly before adding filling.
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7
Reduce the oven temperature to 300 degrees F.
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8
To make the filling: In an electric mixer, with a whip attachment cream the cream cheese.
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9
Mix in the remaining ingredients in order.
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10
Pour into baked crust lined collars filling to about 3/8 inch from the top.
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11
Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center.
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12
Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping.
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13
To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake.
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14
With a small off-set spatula or a teaspoon, ease the topping to coat evenly.
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15
It will level itself out during baking.
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16
Bake at 300 degrees F for 5 minutes.
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17
Cool to room temperature, then cover and chill at least 4 hours or up to 2 days.
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18
To serve, warm the rings and slip the cheesecakes out of them.
