HEAT oven to 350ºF.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Add syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
SEPARATE cookie halves, using small knife to help slice through filling. Place 1 cookie half, icing-side up, in each of 12 paper-lined muffin cups; cover with cream cheese batter. Sprinkle with nuts; press lightly into batter.
BAKE 17 to 20 min. or until centres are almost set. Cool 1 hour. Refrigerate 4 hours. Remove paper liners; invert cheesecakes onto dessert plates to serve.
serving size = 1 mini cheesecake (80 g)