Use pulsing action of food processor to process cookies and 1/4 cup nuts until finely crushed; spoon into medium bowl. Add butter; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 2 tsp. crumb mixture to each cup.
Beat cream cheese, 1/2 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 17 to 20 min. or until centers are almost set. Cool completely.
Meanwhile, increase oven temperature to 350°F. Toss strawberries with remaining sugar and vanilla. Place, with sides touching, on parchment-covered rimmed baking sheet. Bake 15 to 20 min. or until tender and juices are released. Cool completely.
Refrigerate cheesecake 2 hours. Meanwhile, store cooled strawberries in airtight container at room temperature until ready to use.
Top cheesecakes with strawberries and remaining nuts just before serving.
The strawberries can be roasted ahead of time. Cool, then place in airtight container and refrigerate up to 1 week before using as directed.
Plan ahead and snack on fruit and vegetables during the day so you can make room for this rich dessert.
Roasting the strawberries intensifies the flavor and helps to tenderize any firm under-ripe fruit you might be using.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 18g
Dietary Fibers 0.861g
* 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.