Preheat oven to 350 degrees
Grease a springform pan (you really do need a springform (cheesecake) pan for this.
In a medium bowl combine cranberries, walnuts and 1/2 cup of sugar.
Toss well. Pour mixture directly into your well-greased spring form</g> pan.
Spread evenly. and pat down a bit.
In a medium bowl, combine butter and sugar. Mix well. Add the eggs and the four. Mix well.
Spread batter gently over the cranberry/walnut mixture until all areas are covered. With a spatula and your fingers.
Bake on top of a baking sheet (to catch drips…trust me) for 30-35 minutes or until a toothpick inserted into the cake portion comes out clean.
Once removed from the oven let it sit for 15 minutes. Then ever so gently go around the perimeter of the pan with a butter knife gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove.
Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter to guide the topping away from the pan, if necessary, newer pans just come right off no problem (be sure to grease your pan well with an oil spray). If you want more of a cake-feel you can always the batter part by 50%, which I have done, however, this is how I like it best. I love the crispy edges that result from the sugar and cranberry juice!
Cool and serve.