Savory Gorgonzola Cheesecake Bites

• 1/4 cup butter, divided
• 8 whole wheat crackers, finely crushed (about 2/3 cup)
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup ATHENOS Crumbled Gorgonzola Cheese, divided
• 1/4 cup whipping cream
• 2 eggs
• 2 Tbsp. sugar
• 1/2 cup coarsely chopped PLANTERS Walnuts

1. Heat oven to 325 degrees F.
2. Melt 3 Tbsp.
3. butter; mix with cracker crumbs.
4. Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp.
5. to each.
6. Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended.
7. Add eggs, 1 at a time, mixing after each just until blended.
8. Spoon into prepared muffin cups, adding about 1 Tbsp.
9. to each.
10. Bake 15 min.
11. or until centers are almost set.
12. Cool cheesecakes in pans 10 min.
13. Remove from pans to wire racks; cool completely.
14. Refrigerate cheesecakes 1 hour.
15. Meanwhile, cover baking sheet with foil.
16. Cook sugar and remaining butter in small saucepan on medium heat until butter is melted.
17. Add nuts; cook 5 to 7 min.
18. or until nuts are lightly browned and evenly glazed, stirring constantly.
19. Spread into single layer on prepared baking sheet; cool completely.
20. Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.

butter, crackers, philadelphia cream cheese, gorgonzola cheese, whipping cream, eggs, sugar, walnuts

Taken from www.kraftrecipes.com/recipes/savory-gorgonzola-cheesecake-bites-182688.aspx (may not work)