Smoked Salmon Cheesecake

• 1/3 cup crushed Wheat Thins crackers
• 2 tbls. melted butter
• 3 - 8oz. packages of Phildelphia Cream cheese, softened
• 2 tbls. minced fresh shallots
• 1 clove minced fresh garlic
• 1 tea. dill
• 1/2 tea. salt
• 1/2 tea. white pepper
• 4 oz. smoked salmon
• 1 cup sour cream
• 2 eggs at room temperature

1. Preheat oven to 325 degrees. Combine the Wheat Thins and butter. Press into the bottom of a 9-inch springform pan.
2. Combine sour cream, salmon, salt, pepper, dill, shallots, garlic, and cream cheese. Mix on medium speed until smooth. (about 2 minutes).
3. Add the eggs, one at a time. Mixing for about 30 seconds after each egg. Be careful not to over mix!
4. Spoon cream cheese mixture over the Wheat Thin crust.
5. Bake in a water bath for approximately 45-50 minutes, or until middle of cake is set. Turn oven off, crack oven door open, and let cake stand in oven until oven is cool. Refrigerate for at least one hour before serving. Serve with Wheat Thins crackers.

crushed wheat thins crackers, butter, cream cheese, fresh shallots, fresh garlic, dill, salt, white pepper, salmon, sour cream, eggs

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-cheesecake-1216102 (may not work)