Walnut Gorgonzola Cheesecake

• 2 Shallots, quartered
• 1 pound crumbled gorgonzola cheese, divided
• 1 cup unsalted butter
• 1 package 8 oz cream cheese, softened & cubed
• 1/4 cup Madeira wine
• 2 tablespoons grated orange peel
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground mustard
• 1 1/2 cups walnuts, toasted and chopped, divided
• 8 green onions, thinly sliced
• 2 tablespoons minced fresh basil
• 2 tablespoons oil-packed sun dried tomatoes, drained and chopped
• Assorted crackers

1. Line the bottom of a 9-inch springform pan with parchment paper; set aside. Place shallots in a food processor; cover and process until chopped. add 2 cups gorgonzola, butter, cream cheese, wine, orange peel, cream, pepper, and mustard; cover and process until blended. Set aside
2. In a small bowl, combine 1 cup walnuts, green onions, basil, parsley, tomatoes, and remaining gorgonzola cheese.
3. Spread half of mixture in prepared pan. Top with half of cream cheese mixture. Repeat layers. Pat down. Cover and refrigerate for at least 8 hours or overnight.
4. Remove sides of pan. Carefully unmold onto a serving platter. Remove parchment paper. Finely chop remaining walnuts; press onto sides of cheesecake. Serve with crackers

shallots, gorgonzola cheese, unsalted butter, cream cheese, madeira wine, heavy whipping cream, white pepper, ground mustard, walnuts, green onions, fresh basil, tomatoes, crackers

Taken from www.epicurious.com/recipes/member/views/walnut-gorgonzola-cheesecake-51581001 (may not work)