Mini Maple-Walnut Cheesecakes

1. 1

   Heat oven to 350 degrees F.

2. 2

   Beat cream cheese and sugar in large bowl with mixer until well blended.

3. 3

   Add syrup; mix well.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

5. 5

   Separate cookie halves, using small knife to help slice through filling.

6. 6

   Place 1 cookie half, icing-side up, in each of 12 paper-lined muffin cups; cover with cream cheese batter.

7. 7

   Sprinkle with nuts; press lightly into batter.

8. 8

   Bake 17 to 20 min.

9. 9

   or until centres are almost set.

10. 10

    Cool 1 hour.

11. 11

    Refrigerate 4 hours.

12. 12

    Remove paper liners; invert cheesecakes onto dessert plates to serve.

No additional tips available.