Gazpacho Cheesecake

• 1 12 cups crushed savory crackers (eg Ritz crackers)
• 13 cup melted butter
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
• 12 teaspoon French mustard
• salt & freshly ground black pepper (just a dash of each)
• 4 teaspoons powdered gelatin
• 14 cup boiling water
• 12 ounces cream cheese, softened
• 2 cups canned tomato juice
• 12 teaspoon ground red chili powder
• 1 medium red bell peppers or 1 medium green bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 3 spring onions, finely chopped
• 2 teaspoons chopped fresh basil
• 1 cucumber, thinly sliced,for garnish

1. For the crust, combine the crushed crackers with melted butter in a bowl, and then press mixture firmly over the base of a buttered, 10-inch springform pan.
2. Hint- I sometimes line the base of the pan with baking paper, to make for easier removal of the prepared cheesecake.
3. Place crust in refrigerator until needed.
4. Combine the ingredients for vinaigrette dressing in a small jar, cover with lid, shake well, then set aside.
5. Sprinkle gelatine over boiling water and whisk with a fork to dissolve, then allow to cool.
6. In a small bowl, beat cream cheese with an electric mixer until smooth.
7. Gradually beat in tomato juice, vinaigrette dressing (shaken briefly in the jar before adding), chile powder, and lastly, the gelatine mixture.
8. Stir in the bell pepper, celery, spring onions and basil.
9. Taste for seasoning and add a sprinkling of freshly ground pepper and a pinch of salt, if desired.
10. Pour filling over base and refrigerate several hours until set, preferably overnight.
11. Garnish with sliced cucumber before serving.

crackers, butter, olive oil, balsamic vinegar, salt, powdered gelatin, boiling water, cream cheese, tomato juice, ground red chili powder, red bell peppers, celery, spring onions, fresh basil, cucumber

Taken from www.food.com/recipe/gazpacho-cheesecake-65222 (may not work)