Layered Vegetable Cheesecake

• 1-1/3 cups dry bread crumbs
• 1/3 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2 large eggs, lightly beaten
• 1 cup sour cream
• 1/3 cup all-purpose flour
• 1/4 cup finely chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 cup shredded carrots
• 3/4 cup diced green pepper
• 3/4 cup diced sweet red pepper
• 1 cup plain yogurt
• 1/3 cup mayonnaise
• 1/2 cup finely chopped unpeeled cucumber
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed

1. Combine bread crumbs and butter; press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan.
2. In a large bowl, beat cream cheese until smooth. Add eggs, beat on low speed just until combined. Add sour cream, flour, onion, salt and pepper; beat just until combined. Pour 1 cup into crust; sprinkle with carrots. Continue layering with 1 cup cream cheese mixture, red pepper, then remaining cream cheese mixture. Place pan on a
3. .
4. Bake at 325u0b0 for 35-40 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night. In a small bowl, combine sauce ingredients; refrigerate.
5. Remove sides of pan. Serve chilled or warm with cucumber dill sauce.
6. To serve warm, remove from the refrigerator 1 hour before serving. Let cheesecake come to room temperature for 30 minutes, then reheat at 300u0b0 for 20-25 minutes or until warm. Refrigerate leftovers.

bread crumbs, butter, cream cheese, eggs, sour cream, flour, onion, salt, white pepper, carrots, green pepper, sweet red pepper, plain yogurt, mayonnaise, unpeeled cucumber, salt, dill weed

Taken from www.tasteofhome.com/recipes/layered-vegetable-cheesecake/ (may not work)