Cranberry Cheesecake With Walnut Crust

Preheat oven to 325 degrees.

In a small bowl combine crumbs , walnuts and butter.

In the bottom of a 9-inch spring-form pan firmly press crumb mixture.

Bake until golden , 5 to 6 minutes.

Remove from oven.

Cool slightly.

Spread with cranberry sauce.

Set aside.

Reduce oven temperature to 300 degrees.

In the large bowl of an electric mixer beat cream cheese , sugar and flour until smooth.

Beat in eggs , sour cream and vanilla until well blended.

Spread evenly over cranberry sauce.

Bake until a knife inserted 1-1 / 2-inches from the edge comes out clean , about 1 hour.

Turn off oven.

Leave cheesecake in oven with door ajar until top is firm to the touch , about 30 minutes.

Cool on a wire rack , about 1 hour.

Cover and refrigerate until cold , about 4 hours.

Just before serving , remove cheesecake from pan to a serving plate.

Garnish with sugared cranberries , kiwi slices and mint leaves , if desired.

Add fresh cranberries , a few at a time , turning to coat.

Then pla.

graham cracker crumbs, walnuts, butter, whole berry cranberry sauce, cream cheese, granulated sugar, flour, eggs, sour cream, vanilla extract