Creole Shrimp & Crab Cheesecake

• 3/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dill weed
• 2 tablespoons butter, melted
• 2 tablespoons butter
• 1 medium sweet red pepper, finely chopped
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1/2 teaspoon dill weed
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup heavy whipping cream
• 1 tablespoon sherry or additional cream
• 4 large eggs, lightly beaten
• 1 pound peeled and deveined cooked shrimp, chopped
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup shredded Gouda cheese
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 teaspoon Creole seasoning
• Assorted crackers

1. Preheat oven to 350u0b0. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a
2. .
3. For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.
4. In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust.
5. Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
6. In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

bread crumbs, parmesan cheese, dill weed, butter, butter, sweet red pepper, onion, carrot, dill weed, creole seasoning, salt, pepper, cream cheese, heavy whipping cream, sherry, eggs, shrimp, lump crabmeat, gouda cheese, mayonnaise, mustard, creole seasoning, crackers

Taken from www.tasteofhome.com/recipes/creole-shrimp-crab-cheesecake/ (may not work)