Creme Fraiche Cheesecakes

• 1 1/2 cups toasted walnuts
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 pound cream cheese, softened
• 1/2 cup plus 2 tablespoons sugar
• 1/2 vanilla bean, split and scraped
• 2 eggs
• 1/4 cup heavy cream
• 1/2 cup creme fraiche
• 1 tablespoon sugar
• 1/8 teaspoon vanilla

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

walnuts, sugar, butter, cream cheese, sugar, vanilla bean, eggs, heavy cream, creme fraiche, sugar, vanilla

Taken from www.foodnetwork.com/recipes/creme-fraiche-cheesecakes-recipe.html (may not work)