Mushroom, Walnut & Thyme Cheesecake

• 1 cup dry bread crumbs
• 1/4 cup butter, melted
• 1 tablespoon butter
• 1/2 pound baby portobello mushrooms, chopped
• 1 garlic clove, minced
• 1/3 cup chopped walnuts
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon reduced-sodium soy sauce
• 1/4 teaspoon white pepper
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup plain Greek yogurt
• 2 large eggs, lightly beaten
• Assorted crackers, baguette slices or sliced apples

1. Preheat oven to 325u0b0. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on
2. . Bake 15-17 minutes or until golden brown. Cool on a wire rack.
3. In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely.
4. In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed just until blended. Fold in mushroom mixture. Pour over crust. Return pan to
5. .
6. Bake 25-30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
7. Remove rim from pan. Serve with crackers.

bread crumbs, butter, butter, portobello mushrooms, garlic, walnuts, thyme, soy sauce, white pepper, cream cheese, yogurt, eggs, crackers

Taken from www.tasteofhome.com/recipes/mushroom-walnut-thyme-cheesecake/ (may not work)