Savory Blt Cheesecake

• 3/4 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1/2 cup heavy whipping cream
• 1-1/2 cups crumbled cooked bacon
• 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
• 1 cup shredded Gruyere or Swiss cheese
• 2 green onions, sliced
• 1 teaspoon freshly ground pepper
• 4 large eggs, lightly beaten
• Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
• Assorted crackers, optional

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a
3. . Bake 12 minutes. Cool on a wire rack.
4. In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
5. Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
6. Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

bread crumbs, parmesan cheese, butter, cream cheese, heavy whipping cream, bacon, tomatoes, gruyere, green onions, freshly ground pepper, eggs, toppings, crackers

Taken from www.tasteofhome.com/recipes/savory-blt-cheesecake/ (may not work)