For crust, stir together the 1-1/4 cups flour, ground walnuts, and the 1/4 cup sugar in a medium mixing bowl. Cut in butter until pieces are the size of small peas. Stir together egg yolks and water in a small bowl. Gradually stir into flour mixture. Gently knead dough just until a ball forms. If necessary, cover with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Flatten ball of pastry on a lightly floured surface. Roll dough from center to edges to about 1/8-inch thickness. Cut dough into tend 4-1/2-inch circles. Carefully line 3-inch fluted tartlet pans or 2-1/2-inch muffin cups with the circles of pastry. Trim pastry to edges of cups or pans. Using the tines of a fork, prick bottoms of pastry. (If using tartlet pans, place pans on a baking sheet.) Bake in a 375 degree F oven for 8 to 12 minutes or just until pastry begins to brown.
For filling, beat cream cheese, the 1/2 cup sugar, and the 2 teaspoons flour with an electric mixer until combined. Add whole egg and beat on low speed just until combined. Stir in cranberries, orange peel, and orange juice. Spoon filling into pastry-lined pans or cups. Bake in a 375 degree F oven about 15 minutes or until the centers appear nearly set when gently shaken.
Remove tartlet pans from baking sheet. Cool cheesecakes in pans on wire racks for 15 minutes. Carefully remove from pans and cool about 1 hour. Chill at least 2 hours before serving.
To serve, garnish with chocolate leaves and cranberries, if desired. Makes 10 servings.