CRUST – 5 ounces gingersnap – 1 cup walnuts or pecan – 3 Tbsp brown sugar – 4 Tbsp butter, melted FILLING – 12 ounce bag of fresh cranberries, you can use frozen berries too. – 1 1/2 cups sugar, divided – 3 large eggs – 2 egg yolks – pinch of salt – 1/2 cup fresh lemon juice – 4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in piece GARNISH – sugared cranberrie – fresh thyme sprigs or mint leave