Chocolate Cheesecakes with Figs and Port

Adjust oven rack to middle position. Preheat oven to 325°F. Line muffin cups (2 3/4 inch) with paper cups.

In small bowl, stir together cookie crumbs, nuts and melted butter. Spoon about 1 tablespoon crumb mixture into bottom of each cup, dividing evenly; press to an even layer. Bake in middle of oven for 5 to 8 minutes, till fragrant. Remove from oven.

Cut first quantity of figs into thin, lengthwise slices. Place in small heatproof container with lid; set aside. In small saucepan, bring port and sugar to a simmer over medium heat and stir for 1 minute to form a clear syrup. Pour 1/2 of the syrup over sliced figs. Cool; cover and chill until serving time. Finely chop remaining figs and add to saucepan with remaining syrup. Return to heat and simmer, stirring often, until liquid evaporates. Spoon about 1 tablespoon of warm fig mixture over crust in each cup, dividing evenly. With back of oiled spoon, press to an even layer.

Melt the chocolate in a double boiler or microwave, stir in the water and set aside. In large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in sugar. On low speed, beat in eggs, one at a time. Beat in sour cream, cocoa powder and vanilla. Beat in melted chocolate. Spoon batter over fig layer in cups.

Bake in middle of oven for 15 to 20 minutes, until just set. Cool in pan on rack. Chill for at least 1 hour or up to 2 days.

To serve, arrange 3 slices of reserved figs (in port syrup) on each cake and drizzle each with about 1/2 teaspoon syrup.