Preheat oven to 325°F. Stir together 1 cup walnuts, crackers and butter in a medium bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Beat cream cheese in a large bowl with a mixer until smooth. Beat in cheeses, 4 tablespoons flour and eggs. Stir in remaining walnuts and pour into prepared pan.
Bake for 50 minutes. Stir together sour cream and remaining tablespoon flour and spread evenly over cheesecake. Arrange walnuts on top in a circular pattern and bake for 10 minutes more. Place on a wire rack and let cool.
While cheesecake is cooking, place all topping ingredients in a blender or food processor. Pulse on and off until all ingredients are chopped. Spoon over chilled or room temperature cheesecake slices and garnish with olives.
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