Shelly's Recipe

CRANBERRY CHEESECAKE WITH WALNUT CRUST

Category: Cheesecake

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup butter. melted
1 (16 oz) can whole cranberry sauce
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/4 cup flour
3 eggs
1 (8 oz) carton sour cream
2 tsp vanilla extract

Preheat oven to 325. Grease a 9 inch springform pan with butter. In a medium bowl, combine cracker crumbs, walnuts, and butter; mix well. Press firmly in the bottom of prepared springform pan. Bake 5 minutes or until golden brown. Remove from oven; spread with cranberry sauce. Set aside. Reduce oven temperature to 300°F. In a large mixing bowl, combine cream cheese, sugar, and flour; beat until smooth. Add eggs, sour cream, and vanilla, beating until well blended. Spread evenly over the cranberry sauce. Bake for 1 hour or until a knife inserted 11/2 inch from the edge comes out clean. Turn the oven off; prop the door open. Let cheesecake stand in the oven for 30 minutes. Cool on a wire rack. Cover and refrigerate for 4 hours. Loosen sides of pan; remove cheesecake to a serving plate. Decorate 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 sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use. Serves 10