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1
Preheat oven to 400u00b0F.
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2
Roll out pie crust on a floured surface until it is about 8 inches in diameter; transfer to a lightly greased 10-inch pizza pan and spread to the edges with your fingers for a slightly rustic-looking finish.
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3
Pour the fruit preserves directly on the pie crust dough; do not blind bake. Spread with a spoon, covering about 3/4 of the diameter of the crust (more or less, depending on how much crust you like).
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4
Form generous handfuls of the cheesecake topping into balls; flatten lightly so that they resemble slices of fresh mozzarella and then place on top of the fruit topping. Use as many of them as you'd like. You may have leftover cheesecake topping; this should not present a problem as it tastes excellent either sandwiched between cookies, spread atop pound cake, or eaten directly from the bowl.
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5
Lightly brush 1 tablespoon melted butter on the outer edges of the crust not covered by fruit topping: this will make the crust brown in a pleasing manner, and it tastes pretty good too.
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6
Bake for 20 to 30 minutes, or until the crust has reached the desired level of crispiness.
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7
Once cool, garnish with marzipan leaves and walnut pieces.
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8
Place flour, salt and sugar in a large bowl and combine by hand.
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9
Cut butter in by hand with two table knives until it resembles a coarse meal.
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10
Add 1 to 2 tablespoons ice water and mix by hand with a fork, just until dough begins to come together (you may not need to add the third tablespoon of ice water).
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11
Turn dough out onto a cutting board or smooth surface and form into a flattened disc. Cover with plastic wrap and refrigerate for at least 2 hours.
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12
In medium size bowl beat cream cheese until fluffy.
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13
Add condensed milk, stir in lemon juice and sour cream; blend ingredients well. Chill for at least 2 hours.
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14
Mix marzipan and food coloring until fully incorporated; separate marzipan into small balls (about the size of large marbles) and flatten each ball into a leaf shape; if desired, add detailing with a toothpick.
