Baby Cheesecakes with Toffee Pears

Ingredients for Crust:

3/4 cup quick-cooking rolled oats

1/4 cup walnuts, finely chopped

1/4 cup packed brown sugar

3 tablespoons butter, melted

Ingredients for Cheesecake Filling:

1 package (8 ozs.) cream cheese, softened

1 egg, at room temperature

2 ounces crumbled blue cheese

1/4 cup sour cream

Ingredients for Toffee Pears:

2 tablespoons butter

1/2 cup packed brown sugar

2 tablespoons whipping cream

4 pears, cored and sliced

1/4 teaspoon vanilla extract

1/2 cup walnuts, lightly toasted & broken

Directions:

Preheat oven to 375 degrees. Line eight 2 1/2" 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 the 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.

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 cheesecakes. Sprinkle each with toasted walnuts.