Sweet & Savory Mini Apple Cheesecakes

Directions

• Preheat oven 375°. In a small bowl, mix oats, walnuts and brown sugar; stir in butter. Divide mixture among eight paper-lined muffin cups; press onto bottoms to form a crust. Bake 7-9 minutes or until light brown. Cool on a wire rack. Reduce oven setting to 325°.
• In a large bowl, beat cream cheese and sour cream until smooth. Add egg; beat on low speed just until blended. Fold in blue cheese. Pour over crusts.
• Bake 15-20 minutes or until centers are almost set. Cool in pan on a wire rack 30 minutes. Refrigerate overnight, covering after cheesecakes are completely cooled.
• In a large skillet, combine brown sugar, cream, butter and salt; bring to a boil. Add apples; return to a boil. Cook 8-10 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool completely.
• To serve, remove liners from cheesecakes. Top cheesecakes with apple mixture; sprinkle with walnuts.