Catahoula's Crabmeat Cheesecake

• 4 ounces grated parmesan cheese
• 1 cup panko breadcrumbs
• 12 cup french breadcrumbs
• 12 cup pecans, plus
• additional pecans, for garnish, if desired
• 12 teaspoon creole seasoning
• 12 cup butter, melted
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 14 cup celery, chopped
• 14 cup green bell pepper, chopped
• 12 cup roasted red pepper, chopped
• 14 green onion, chopped
• 16 ounces cream cheese
• 12 ounces smoked gouda cheese, grated
• 8 ounces goat cheese
• 4 ounces fresh parmesan cheese, grated
• 12 cup heavy cream
• 4 eggs, beaten
• 2 lbs crabmeat or 2 lbs other seafood or 2 lbs andouille sausages

1. Preheat the oven to 350 degrees.
2. Assemble the Crust:.
3. Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground.
4. Remove and add butter, stirring until moist.
5. Press mixture into the bottom of a springform pan and bake at 350 degrees for 15 minutes until brown.
6. Prepare the Filling:
7. In a baking pan large enough to accomodate your springform pan, add an inch or so of water to make a water bath.
8. In a skillet, saute vegetables in olive oil until tender and set aside to cool.
9. In a mixer, beat cream cheese, Gouda, goat cheese, and Parmesan until smooth.
10. Add heavy cream and eggs.
11. Gently fold seafood and vegetables into the cheese mixture.
12. Pour mixture into crust and place cheesecake pan into a water bath in a baking pan.
13. Bake for 2 hours or until set.

parmesan cheese, breadcrumbs, french breadcrumbs, pecans, additional pecans, creole seasoning, butter, olive oil, onion, celery, green bell pepper, red pepper, green onion, cream cheese, gouda cheese, goat cheese, parmesan cheese, heavy cream, eggs, crabmeat

Taken from www.food.com/recipe/catahoulas-crabmeat-cheesecake-323718 (may not work)