Crawfish Or Shrimp Cheesecake

• 1 cup finely shredded parmesan cheese
• 1 cup fine dry breadcrumb
• 1/2 cup unsalted butter, melted
• 1 cup onion, finely chopped
• 1/2 cup green sweet pepper, finely chopped
• 1/2 cup sweet red pepper, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 (8 ounce) packages cream cheese, softened
• 1 cup smoked gouda cheese, shredded (4 ounces)
• 3 eggs
• 1 lb crawfish tails cooked and shelled with juice (OR 1 pound medium shrimp, deveined cooked and coarsely chopped)
• 1/2 cup whipping cream
• crackers or toasted baguette, slices

1. Preheat oven to 350 degrees.
2. For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat; set aside.
4. For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping cream.
5. Pour filling into crust. Bake in preheated oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.
6. To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

parmesan cheese, breadcrumb, unsalted butter, onion, green sweet pepper, sweet red pepper, olive oil, salt, ground black pepper, cream cheese, gouda cheese, eggs, shrimp, whipping cream, crackers

Taken from www.food.com/recipe/crawfish-or-shrimp-cheesecake-454196 (may not work)