Creme Fraiche Cheesecakes - walnuts

Method

• Preheat the oven to 375 degrees F.
• To make the crust: In a food processor grind the walnuts and sugar together.
• Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days.
• Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high.
• Bake for 7 minutes.
• Let cool slightly before adding filling.
• Reduce the oven temperature to 300 degrees F.
• To make the filling: In an electric mixer, with a whip attachment cream the cream cheese.
• Mix in the remaining ingredients in order.
• Pour into baked crust lined collars filling to about 3/8 inch from the top.
• Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center.
• Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping.
• To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake.
• With a small off-set spatula or a teaspoon, ease the topping to coat evenly.
• It will level itself out during baking.
• Bake at 300 degrees F for 5 minutes.
• Cool to room temperature, then cover and chill at least 4 hours or up to 2 days.
• To serve, warm the rings and slip the cheesecakes out of them.