INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 85
Total Fat: 9.9g
Cholesterol: 68mg
Sodium: 22.3mg
Potassium: 52.7mg
Carbohydrates: 18.4g
Fiber: <1g
Sugar: 15.3g
Protein: 3.1g