Creamy Fruit 'n' Nut Cheesecake 1/4 cup butter or margarine, melted 1 cup graham cracker crumbs 1/4 cup granulated sugar 16 ounces cream cheese, softened 14 ounces sweetened condensed milk 1 envelope unflavored gelatine 1/4 cup lemon juice 1 1/3 cups ready-to-use mincemeat 1/2 cup chopped nuts 1 tablespoon grated lemon rind 1 cup whipping cream, whipped Sour cream and nuts (optional) Combine butter, crumbs and sugar. Pat firmly on bottom of a 9-inch springform or 9-inch square baking pan. Chill. In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk; beat until smooth. In a small saucepan, soften gelatine in lemon juice. Over low heat, dissolve gelatine completely. Add to cheese mixture with mincemeat, nuts and rind; mix well. Thoroughly fold in whipped cream. Turn into prepared pan. Chill for 3 hours or until set. Garnish with sour cream and nuts, if desired. Refrigerate leftovers.