Mini Maple-Walnut Cheesecakes

• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup maple syrup
• 3 eggs
• 6 David Maple Leaf Cookies
• 1/4 cup coarsely chopped walnuts

1. Heat oven to 350 degrees F.
2. Beat cream cheese and sugar in large bowl with mixer until well blended.
3. Add syrup; mix well.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Separate cookie halves, using small knife to help slice through filling.
6. Place 1 cookie half, icing-side up, in each of 12 paper-lined muffin cups; cover with cream cheese batter.
7. Sprinkle with nuts; press lightly into batter.
8. Bake 17 to 20 min.
9. or until centres are almost set.
10. Cool 1 hour.
11. Refrigerate 4 hours.
12. Remove paper liners; invert cheesecakes onto dessert plates to serve.

cream cheese, sugar, maple syrup, eggs, maple, walnuts

Taken from www.kraftrecipes.com/recipes/mini-maple-walnut-cheesecakes-105542.aspx (may not work)