Creamy Fruit 'N Nut Cheesecake

• 1/3 c. margarine or butter, melted
• 1 1/4 c. graham crackers, crumbled
• 1/4 c. sugar
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle sweetened condensed milk (not evaporated)
• 1 envelope unflavored gelatin
• 1/4 c. ReaLemon lemon juice from concentrate
• 1 1/3 c. (half 28 oz. jar) None Such ready to use mincemeat
• 1/2 c. chopped walnuts
• 1 Tbsp. grated lemon rind
• 1 c. (1/2 pt.) whipping cream, whipped
• sour cream and additional nuts (optional)

1. Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch springform pan.
2. In large mixer bowl, beat cheese until fluffy.
3. Gradually beat in sweetened condensed milk until smooth. In small saucepan, sprinkle gelatin over ReaLemon; let stand 1 minute.
4. Over low heat, stir until gelatin dissolves.
5. Add to cheese mixture with mincemeat, nuts and rind; mix well.
6. Fold in whipped cream; pour into prepared pan.
7. Chill 3 hours or until set. Garnish with sour cream and additional nuts if desired. Refrigerate leftovers.

margarine, graham crackers, sugar, cream cheese, condensed milk, unflavored gelatin, lemon juice from concentrate, ready, walnuts, lemon rind, whipping cream, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362542 (may not work)