GORGONZOLA CHEESECAKE BITES

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

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