Preparation: 3o minutes, Bake: 40 minutes, Makes 26 servings

Ingredients:
1 1/4 cups graham cracker crumbs
1/2 cup Finely chopped hazelnuts (Filberts)
1/3 cup butter, melted
3 8-oz. pkg. cream cheese, softened
3/4 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. ground cardamom
3 eggs, slightly beaten
1 14 to 14 1/2-oz. jar lingonberries or one
16-oz. can whole cranberry sauce

Method:
Preheat oven to 350°F.

In medium bowl, combine graham cracker crumbs and hazelnuts. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan. Bake for 10 minutes. Cool on wire rack.

Meanwhile, in large bowl, combine cream cheese, sugar, vanilla, and cardamom. Beat with electric mixer on medium speed until smooth. Stir in eggs just until combined.

In small saucepan, heat. lingonberries over low heat until softened, stirring occasionally. Drain through sieve, reserving syrup and berries. (If using cranberry sauce, add enough cranberries to syrup to make 3/4 cup.) Cover and chill syrup
until ready to serve.

Stir berries into cream cheese mixture. Pour mixture into prepared pan.

Place pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 1/2 inches around edge appears set when gently shaken.

Cool on wire rack for 15 minutes. Loosen cheesecake cool for 30 minutes. Remove side of pan cool cheesecake. Cover and chill for 4 to 24 hours. To serve, stir berry syrup; spoon over cheesecake.

Lingonberry Cheesecake Recipe