*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cup           Graham cracker crumbs
      1/2  cup           Finely chopped walnuts
      1/4  cup           (1 stick) butter -- melted
    1      can           (16 oz.) whole cranberry
    3      package       (8 oz. each) cream cheese
      3/4  cup           Granulated sugar
      1/4  cup           Flour
    3                    Eggs
    8      ounce         Dairy sour cream
    2      teaspoon      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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