PREHEAT oven to 350°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 min. 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.