Mini Maple-Walnut Cheesecakes

Directions

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