Crab and Mushroom Cheesecake

• CRUST
• french breadcrumbs↗1 cup
• freshly grated parmesan cheese1 cup
• butter, melted↗6 tablespoons
• FILLING
• olive oil↗1 tablespoon
• chopped onion1 cup
• chopped red bell pepper1 cup
• coarsely chopped assorted wild mushrooms4 cups
• dried wild mushrooms, soaked, drained, chopped↗1 ounce
• cream cheese, softened↗28 ounces
• salt↗2 teaspoons
• pepper↗1 teaspoon
• eggs↗4
• heavy cream↗1⁄2 cup
• ounce canned crabmeat, drained, flaked↗1
• cup shrredded smoked gouda cheese1
• cup chopped fresh parsley1⁄2

Step-by-step instructions

1. 1

   For the crust, combine the bread crumbs, cheese and butter in a bowl until well blended. Press onto the bottom of a 9 or 10 inch spring form pan. Bake at 325*F for 15 minutes or until lightly browned. Cool on a wire rack.

2. 2

   For the filling, heat the olive oil in a large heavy skillet over medium high heat. Add the onion and bell pepper. Saute for about 2 minutes, then add the mushrooms. Saute for 10 minutes. (until liquid evaporates and mushrooms start to brown) Remove from heat and cool.

3. 3

   Beat the cream cheese, salt and pepper in a large bowl until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the onion mixture, crab meat, gouda cheese and parsley. Pour into the crust.

4. 4

   Place on a cookie sheet and bake in the oven for 1 1/2 hours until the top is puffed and browned and the center still slightly jiggly when the pan is shaken. Cool on a wire rack. Serve warm or chilled. Store, covered in the refrigerator.