Combine bread crumbs, butter & parmesan; press into an 8" springform pan. Bake
@350 degrees for 10 min. until lightly browned. Remove from oven; lower oven
temp. to 300.
In a skillet saute onion until translucent. Add mushrooms & cook until they
"sweat." Cool.
Cream cheese, eggs, nutmeg, light cream & beer together until light and
fluffy.
Steam, drain & chop spinach coarsely. Squeeze in paper towels to remove
excess liquid. Carefully fold mushroom mixture & spinach into cheese mixture.
Pour into prepared crust & bake for 1 1/2 hours. Turn off oven; set door
slightly ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at
least 3 hours before removing from pan.
