16 CHRISTIE Maple Leaf Cookies, finely crushed
1/4 cup finely chopped walnuts
1/3 cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup maple syrup, divided
3 eggs
2 tablespoons walnut pieces

Heat oven to 350 degrees F. Combine crushed cookies, finely chopped walnuts and butter; press firmly onto bottom of 9 inch springform pan.
Beat cream cheese and 1/2 cup of the maple syrup in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing just until blended after each addition. Pour over crust.
Bake 45 to 50 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Drizzle with remaining 1/4 cup maple syrup just before serving. Sprinkle with walnut pieces. Store leftover cheesecake in refrigerator.