-
1
Combine cracker crumbs, 2-1/2 cups of the walnuts (or 1/2 cup for trial recipe), the 1-1/4 cups brown sugar (or1/4 cup brown sugar for trial recipe) and the butter.
-
2
Press 1-3/4 cups of the crumb mixture firmly onto bottom of each of 5 (9-inch) springform pans (or 1 springform pan for trial recipe).
-
3
Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
-
4
Beat on medium speed 1 to 2 min.
-
5
or until creamy.
-
6
Add vanilla; mix well.
-
7
Gradually add sweetened condensed milk, beating well after each addition.
-
8
Add eggs, 1 at a time, beating just until blended after each addition, stopping mixer to scrape side of bowl as needed.
-
9
Pour about 1-1/4 qt.
-
10
of the filling over each crust.
-
11
Bake in 300F-standard oven for 1 hour to 1 hour 10 min.
-
12
or until center of each cheesecake is almost set.
-
13
Remove to wire racks.
-
14
Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan.
-
15
Mix 2 cups brown sugar (or 1/3 cup brown sugar for trial recipe) and the cream in heavy saucepan; cook on medium heat 5 to 10 min.
-
16
or until slightly thickened, stirring occasionally.
-
17
Cool to room temperature.
-
18
Stir in remaining 2-1/2 cups walnuts (or 1/2 cup for trial recipe).
-
19
Spoon about 1/2 cup of the topping over each cheesecake.
-
20
Refrigerate several hours or until chilled.
