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Sprinkle about 1 tsp. (5 mL) cookie crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe). Beat cottage cheese in large bowl with mixer on high speed until smooth. Add cream cheese, pumpkin, yogurt, sugar replacement, vanilla, corn starch and pumpkin pie spice; beat on medium speed until well blended. Add eggs, 1 at a time, beating after each just until blended. Spoon about 1/4 cup (50 mL) of the cheesecake batter into each muffin cup. Bake in 350 degrees F standard oven 25 to 30 min. or until centres are almost set. Cool to room temperature. Refrigerate until chilled. Serve each cheesecake topped with 1 tsp. (5 mL) whipped topping and 1/2 tsp. (2 mL) nuts.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Four cheese knives — soft, hard, crumbly, spreading for cheese boards