1 1/2 c Graham cracker crumbs
1/2 c Finely chopped walnuts
1/4 c (1 stick) butter, melted
1 cn (16 oz.) whole cranberry
-sauce
3 pk (8 oz. each) cream cheese,
-softened
3/4 c Granulated sugar
1/4 c Flour
3 Eggs
8 oz Dairy sour cream
2 ts Vanilla extract
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; coo 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.
NOTE: To make sugared cranberries: In a small bowl
place a small amount of white corn syrup. Add fresh
cranberries, a few at a time, turning to coat; then
place in a bowl of granulated sugar. Using a fork,
remove cranberries from sugar and place on a plate
until ready to use.
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