1 1/2 tb Butter; for pan
1/4 c Fine breadcrumbs; toasted
1/4 c Cheddar cheese; fine grated
6 oz Ham; thin sliced
24 oz Cream cheese;
- room temperature
12 oz Sharp Cheddar; grated
1 c Cottage cheese
3/4 c Green onion; chopped
4 lg Eggs
3 tb Jalapeno; stemmed, seeded,
- fine chopped
2 tb Milk
1 cl Garlic; halved
Set oven @ 325°F/165°C.
Butter a 9" springform pan.
Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan,
turning to coat. Refrigerate.
Dice about half of ham; reserve remaining slices.
Mix diced ham with remaining ingredients in blender or processor
until smooth.
Pour slightly more than half of filling into your prepared pan.
Top with reserved ham slices in even layer.
Cover with remaining filling. Set pan on baking sheet.
Bake 1-1/4 hours. Turn oven off and cool cheesecake for about
1 hour with door ajar.
Transfer cheesecake to rack and remove sides of pan.
