Cranberry Cheesecake With Walnut Crust
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup (1 stick) butter, melted
1 can (16 oz.) whole berry cranberry sauce
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
1/4 cup flour
8 ounces sour cream
2 teaspoons vanilla extract
Preheat oven to 325ºF. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9-inch springform 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 300ºF. 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.