Cheddar, sage, and walnut torta

1/2 lb Cream cheese; softened
      3 tb Fresh sage leaves, chopped
           Whole sage leaves
    1/2 lb Sharp cheddar cheese
           -(such as Vermont Cabot)
           -- shredded
      1 c  Walnuts, chopped
           Whole walnut halves
 
  Place the cream cheese in a food processor with the chopped sage leaves.
  Blend.  Line a 2-cup mold with a double thickness of cheesecloth.  Arrange
  the whole sage leaves in a decorative pattern on the bottom of the mold.
  Add half the cream cheese mixture, then add shredded cheddar, smoothing out
  the layer and pressing it slightly.  Add the walnuts, again pressing
  gently.  Smooth the remaining cream cheese mixture over the walnuts.  Fold
  the ends of the cheesecloth over the top of the torta mixture and press
  lightly.  Refrigerate the mold overnight. To unmold, fold back the top of
  the cheesecloth.  Invert a serving plate on top of the mold and flip them
  over together.  Lift off the mold and carefully remove the cheesecloth.
  Garnish the torta with walnut halves.