Smoked Salmon Cheesecake

• 12 (1 cup) rye whole wheat or whole wheat crackers, crushed
• 1/4 cup Land O Lakes Butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 2 Land O Lakes Eggs
• 1 tablespoon lemon juice
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons Dijon-style mustard
• 2 teaspoons dried dill weed
• 8 ounces (2 cups) smoked salmon, skinned, boned, finely flaked*
• 1/4 cup sliced green onion
• Fresh dill springs, if desired
• Sliced breads or crackersSliced cucumbers, if desired

1. Heat oven to 350F.
2. Combine all crust ingredients in bowl; stir until well mixed.
3. Press onto bottom of ungreased 9-inch springform pan.
4. Beat cream cheese in bowl at medium speed, scraping bowl often, until creamy.
5. Add eggs; continue beating until well mixed.
6. Add lemon juice, lemon zest, mustard and dill weed.
7. Continue beating until well mixed.
8. Stir salmon and onions into cream cheese mixture; spread evenly over crust.
9. Bake 30-35 minutes or until set 3 inches from edge of pan.
10. Cool 15 minutes; remove side of springform pan.
11. Cool on rack 1 hour.
12. Loosely cover; refrigerate at least 2 hours until firm.
13. Garnish with fresh dill sprigs at serving time, if desired.
14. Serve with sliced breads or crackers and cucumbers, if desired.
15. Store refrigerated.

whole wheat, butter, cream cheese, eggs, lemon juice, freshly grated lemon zest, mustard, dill weed, salmon, green onion, dill springs, cucumbers

Taken from www.landolakes.com/recipe/1077/smoked-salmon-cheesecake (may not work)