Mini Maple-Walnut Cheesecakes

what you need

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

make it

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