Crabmeat Appetizer Cheesecake

• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, melted
• 1/4 cup each chopped sweet red, yellow and green pepper
• 1/4 cup chopped onion
• 1/4 cup butter
• 27 ounces cream cheese, softened
• 3 large eggs, lightly beaten
• 2 cups heavy whipping cream
• 2 cups canned crabmeat, drained, flaked and cartilage removed
• 2 cups shredded Swiss cheese
• 1/2 teaspoon salt

1. In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-in. springform pan; set aside. In a skillet, saute peppers and onion in butter until tender; set aside.
2. In a bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust.
3. Place pan on a
4. . Bake at 325u0b0 for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer. Refrigerate overnight.
5. Remove sides of pan. Let stand at room temperature for 30 minutes before serving.

bread crumbs, parmesan cheese, butter, sweet red, onion, butter, cream cheese, eggs, heavy whipping cream, canned crabmeat, swiss cheese, salt

Taken from www.tasteofhome.com/recipes/crabmeat-appetizer-cheesecake/ (may not work)