In medium mixing bowl beat egg whites on high speed of electric mixer until foamy, gradually adding syrup mixture. Refrigerate about 20 minutes or until partially set (consistency of unbeaten egg whites). (Foamy egg whites will Meanwhile, in another medium mixing bowl beat cream cheese, Splenda, vanilla and butterscotch flavoring until fluffy. Add chilled mixture, beating until smooth and light. Fold in cookies. Evenly portion into foil baking cups. Sprinkle with pecans. Refrigerate at least 2 hours or until set.
remain on top of slightly thickened liquid).