Crab And Mushroom Cheesecake

• CRUST
• 1 cup french breadcrumbs
• 1 cup freshly grated parmesan cheese
• 6 tablespoons butter, melted
• FILLING
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 4 cups coarsely chopped coarsely chopped assorted wild mushrooms (cremini oyster, shiitake mushrooms)
• 1 ounce dried wild mushrooms, soaked, drained, chopped
• 28 ounces cream cheese, softened
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 eggs
• 1/2 cup heavy cream
• 1 ounce canned crabmeat, drained, flaked
• 1 cup shrredded smoked gouda cheese
• 1/2 cup chopped fresh parsley

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. 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. 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. 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.

french breadcrumbs, freshly grated parmesan cheese, butter, filling, olive oil, onion, red bell pepper, mushrooms, wild mushrooms, cream cheese, salt, pepper, eggs, heavy cream, crabmeat, gouda cheese, parsley

Taken from www.food.com/recipe/crab-and-mushroom-cheesecake-147393 (may not work)