*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Fruits                           Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    3       pk           (8 oz. each) cream cheese,
      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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