Baby Cheese Cakes With Toffee Pears - oats

Method

• Preheat oven to 375 degrees F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups; set aside.
• For crust, in bowl stir together oats, 1/4 cup walnuts, 1/4 cup brown sugar, and 3 tablespoons butter until combined.
• Spoon 2 rounded tablespoons oat mixture into each prepared muffin cup.
• With bottom of a narrow glass press down lightly.
• Bake 8 minutes or until lightly browned.
• Cool slightly on wire racks.
• Reduce oven temperature to 325 degrees F.
• For cheesecake filling, in medium bowl beat cream cheese with an electric mixer on medium to high speed until smooth.
• Add egg and beat just until combined.
• Stir in blue cheese and sour cream.
• Spoon well-rounded tablespoons of the cheese mixture into each crust-lined muffin cup.
• Bake 20 minutes or until slightly puffed and set.
• Cool 30 minutes.
• Remove from cups.
• Place on tray, cover and refrigerate at least 2 or up to 24 hours.
• Let stand at room temperature for 30 minutes before serving.
• For Toffee Pears, in large skillet melt the 2 tablespoons butter over medium heat.
• Add the 1/2 cup brown sugar and cream.
• Cook and stir until bubbly.
• Add pears.
• Cook, stirring occasionally, 5 minutes or until pears are tender.
• Remove from heat.
• Stir in vanilla.
• Cool slightly.
• To serve, remove foil or paper liners from cheesecakes.
• Spoon about 1 tablespoon brown sugar-cream mixture into each of 8 dessert dishes.
• Top with a cheesecake.
• Spoon pears around cheesecake.
• Sprinkle each with toasted walnuts.
• Makes 8 servings.