Smoked Salmon Cheesecake

• 1/4 c. dried, unflavored bread crumbs
• 1/2 c. (or more to taste) plus 3 Tb grated Parmesan cheese (the real stuff)
• 2 tb. softened butter
• 1 pouind softened cream cheese
• 1/2 cup sour cream
• 6 ounces smoked salmon, finely chopped
• 2 large eggs
• 2 Tb fresh chives
• 1 tsp grated lemon zest
• salt/pepper

1. Smoked Salmon Cheesecake
2. Blend together bread crumbs, 3 tablespoons
3. Parmesan cheese and softened butter in a bowl. Press into bottom of souffle dish or 6 inch cake pan with high sides.
4. Beat soft cream cheese with a mixer until light and fluffy. Add 1/2 cup grated Parmesan cheese and eggs, beat well and scrape bowl.
5. Beat in chives, lemon zest and salt and pepper. Stir in sour cream and chopped smoked salmon.
6. Pour batter into cake pan, over bread crumb mixture. Place pan inside larger cake pan containing 1 inch hot water. Bake at 350 for 30-40 minutes, or until set around the edges, but still creamy and soft in the middle.
7. Turn oven off and let cake cool in the oven. Cool completely on a rack,
8. then wrap tightly and refrigerate overnight or longer-- up to 2 days. Can be served in dish or unmolded. Serve with crackers or small toasts.

bread crumbs, parmesan cheese, butter, cream cheese, sour cream, salmon, eggs, fresh chives, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-cheesecake-1216389 (may not work)