Ricotta Cheesecake Cupcakes - Low Fat

Of course we all know Ricotta Cheese in lower in fat than cream cheese. 

1 cup crispbread crumbs
3 tbsp melted margarine
2 tbsp honey
2 1/2 cups ricotta cheese
4 eggs
1 1/2 cups sifted caster sugar
1 tspn orange essence
1/2 cup chopped walnuts

Heat the oven to 160C and prep 12 baking cups in a muffin pan.
In a food processor, combine the crumbs, marg and honey.
Spoon a tbspn of mixture into each cup in the muffin tray, making sure to press firmly into the bottom.
Chill in fridge until set.

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In a large bowl, beat the ricotta with an electric mixer until soft and add eggs, caster sugar, and orange essence.  Fold in the chopped walnuts. 
Spoon this mixture into the cups.

Cook in Oven for 25 mins. 
Remove and cool for 5 mins.
The remove cupcakes and cool on rack, then chill in fridge until service.