Place 1 cookie in each of 12 paper-lined muffin cups; set aside.
Beat cream cheese, sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon into muffin cups.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Top cheesecakes with COOL WHIP and nuts just before serving.
Enjoy a serving of this indulgent cheesecake on special occasions.
Substitute vanilla wafers for the pecan shortbread cookies.
If using a dark nonstick muffin pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.