Goat's Cheese & Walnut Mini Cheesecakes

• 3/4 cup fresh breadcrumbs
• 1/2 cup finely ground walnuts
• 30 g butter, melted
• 250 g PHILADELPHIA Cream Cheese, softened
• 200 g fresh goat cheese
• 2 eggs
• 2 tablespoons chopped fresh chives
• salt and pepper, to taste
• walnut pieces, for garnish
• 1/2 red capsicum, finely diced, for garnish
• chives, extra, for garnish

1. COMBINE the breadcrumbs, walnuts and butter.
2. Spoon a heaped teaspoon into 24 greased mini muffin pans and press into the base.
3. BEAT the PHILLY and goats cheese until smooth, then beat in the eggs until well combined.
4. Stir in the chives and seasonings and evenly divide mixture between the bases.
5. TOP half the cheesecakes with a walnut piece and top remaining half with capsicum.
6. Bake in a moderate oven 180C for 15 minutes or until puffed and golden.
7. Cool in pans for 5 minutes, then unmould.
8. Garnish with extra chives and serve warm.

fresh breadcrumbs, ground walnuts, butter, philadelphia cream cheese, fresh goat cheese, eggs, fresh chives, salt, walnut pieces, red, chives

Taken from www.kraftrecipes.com/recipes/goats-cheese-walnut-mini-cheesecakes-125034.aspx (may not work)