Cranberry-Cheesecake Tart (Adapted From Pillsbury Annual Recipes-2009)

In a food processor combine flour and sugar and mix. Add butter and give a few good chops. Add shortening in tablespoon sized chunks and chop. Sprinkle ice water over flour mixture and give a few more chops. Pinch the dough if it holds together it is ready. If the dough doesn't hold together add water a tablespoon at a time.
Remove the dough from the machine and place in a mound. Do Not Knead the dough! Dust the dough with flour, wrap in plastic and refrigerate for about an hour, or up to two days before rolling out.
Sprinkle a little four on a flat surface and roll out to fit the size of the pie plate. Gently lift from the edges and place in pie plate.
Press edges with a fork for a finished look.
Preheat oven 350 degrees:
Bake the pie crust shell for about 15 minutes or until slightly golden on the edges.
Cool the pie crust before filling.
In a medium bowl combine the cranberry sauce, nuts, 6 tablespoons sugar and the cornstarch. Spread this mixture in the cooled crust.
In a medium bowl, combine the cream cheese, 1/3 cup sugar and egg. Beat with an electric mixer until smooth. Smooth this over the cranberry mixture.
Bake at 350 degrees 25 - 30 minutes or until set.
In a small bowl, mix sour cream, 2 tablespoons sugar the vanilla. Smooth evenly over filling.
Bake at 350 degrees for about 5 minutes.
Cool and refrigerate 3-4 hours or until set. Refrigerate remaining pie.