Savory Crab Cheesecake

• CRUST
• 1/2 cup Italian breadcrumbs
• 1/4 cup parmesan cheese, shredded
• 2 tablespoons butter, melted
• FILLING
• 20 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 tablespoon seafood cocktail sauce
• 1 1/2 teaspoons dried creole seasoning
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/2 teaspoon red pepper sauce
• 2 green onions, finely chopped
• 1/8 teaspoon cayenne pepper
• 4 eggs
• 1 (6 ounce) can lump crabmeat, drained

1. Heat oven to 350u0b0F In small bowl, mix crust ingredients. Press mixture in bottom of ungreased springform pan. Bake 5-9 minutes (until light golden brown).
2. Meanwhile, in large bowl, beat filling ingredients except eggs and crabmeat on medium speed until well blended. Add eggs, 1 at a time, beating well after each. Stir in crabmeat. Pour filling over crust. Bake an additional 40-50 minutes (use 9" pan). Cool for 30 minutes.
3. With a knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
4. Serve with cocktail sauce and crackers.

italian breadcrumbs, parmesan cheese, butter, filling, cream cheese, heavy cream, cocktail sauce, creole seasoning, sugar, worcestershire sauce, ground mustard, red pepper, green onions, cayenne pepper, eggs, lump crabmeat

Taken from www.food.com/recipe/savory-crab-cheesecake-118764 (may not work)