1/4 cup finely chopped walnuts
1/3 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup maple syrup, divided
2 Tbsp. walnut pieces
Combine first 3 ingredients; press onto bottom of 9-inch springform pan.
Beat cream cheese and 1/2 cup syrup in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Drizzle with remaining syrup just before serving; top with walnut pieces.