Cranberry Cheesecake with Walnut Crust

Directions

Preheat oven to 325℉ (160℃).

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 1½ 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.