PREHEAT oven to 350ºF. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add syrup; beat until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.

SEPARATE cookies in half using a small knife to help slice through the filling. Place once cookie half, icing side up, in bottom of each of 12 paper-lined muffin cups. Spoon batter evenly over cookies. Sprinkle 1 tsp. walnuts over each cheesecake; press lightly into batter.

BAKE 17 to 20 min. or until centres are almost set. Cool 1 hour. Refrigerate 4 hours or overnight. Remove paper liners and invert onto individual dessert plates to serve.