Creamy Fruit 'N Nut Cheesecake - cooking recipe

Ingredients

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)

Preparation

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