Cranberry Cheesecake

Crust:

1 3/4 cup chocolate graham crackers, finely crushed

1/4 cup ground walnuts

1/2 tsp ground cinnamon

1/2 cup butter, melted

Filling:

3 large eggs

3 ( 8 oz) cream cheese, softened

1 cup sugar

2 tsp vanilla extract

dash salt

2 1/2 cups sour cream

1/2 cup eggnog

Topping:

1 cup sugar

2 tbsp cornstarch

1 cup cranberry juice

1 tbsp fresh lemon juice

1 1/2 cup fresh or frozen cranberries

lemon peel

fresh mint sprig

Preheat oven to 375 degrees. In a large bowl, mix together all crust ingredients until well moistened.

Press ingredients into the bottom and partway up sides of a 9 inch springform pan.

Bake in oven for 8 minutes; let cool on wire rack.

In a large bowl, using an electric mixer on medium low speed, combine eggs, cream cheese, sugar, vanilla

and salt until well blended and smooth. Add sour cream and eggnog and beat an additional 2-3 minutes.

Pour into crust and bake for 50-55 minutes or until center is just set.

In a saucepan, combine all topping ingredients. Bring to a boil over high heat.

Reduce heat to medium and cook, stirring often, until all berries have popped open.

Remove from heat; set aside. When cooled, store in refrigerator.

Remove cake from oven and cool on a wire rack for 10 minutes. Carefully run a knife around

the edge of pan to loosen. Cool for 1 hour longer at room temperature and then refrigerate for

several hours or overnight. Remove sides of pan and spoon chilled cranberry mixture over top.

Garnish with fresh lemon peel or mint sprigs if desired.

Makes 16 servings.