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1
Heat oven to 325 degrees F.
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2
Mix shortbread crumbs, butter and 3 Tbsp.
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3
nuts until blended; press onto bottom of 9-inch springform pan.
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4
Bake 10 min.
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5
Beat cream cheese and 1 cup sugar with mixer until blended.
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6
Add sour cream and vanilla; mix well.
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7
Add eggs, 1 at a time, beating on low speed after each until just blended.
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8
Use serrated knife to trim top edges of tart crusts to make even.
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9
Cut 1/4-inch-wide slice off side of each tart to create flat edge; discard removed slices.
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10
Reserve 2 Tbsp.
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11
butterscotch topping for later use; brush top edges of tarts with remaining topping.
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12
Place over crust with cut-edges of tarts facing rim of pan, gently pressing flat edges of tarts into both the crust and rim of pan to secure.
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13
If necessary, trim tops of tarts to make even with rim of pan.
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14
Fill crust with cream cheese batter.
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15
Bake 1 hour 10 min.
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16
or until centre of cheesecake is almost set.
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17
Turn oven off; let cheesecake sit in oven with door slightly open 1 hour.
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18
Remove from oven; cool completely.
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19
Run knife around rim of pan to loosen cake; remove rim.
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20
Refrigerate cheesecake 6 hours.
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21
Beat whipping cream with mixer on high speed until soft peaks form.
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22
Gradually add remaining sugar, beating until stiff peaks form.
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23
Spread over cheesecake.
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24
Drizzle with reserved butterscotch topping; sprinkle with remaining nuts.
