Savory Crab Cheesecake

• 3 teaspoons cornmeal
• 3 (8 ounce) packages cream cheese, softened
• 1 teaspoon salt
• 12 teaspoon black pepper, ground
• 12 cup sour cream
• 12 cup whole grain mustard
• 2 eggs, lightly beaten
• 1 cup shredded monterey jack cheese
• 1 lb crabmeat, backfin
• 12 cup chopped fresh chives
• 12 cup sour cream
• 14 cup fresh chives
• 14 cup diced red onion
• 12 teaspoon granulated sugar
• 12 teaspoon salt
• 1 tablespoon red wine vinegar

1. Sprinkle bottom of greased 9-inch spring form pan with cornmeal; set aside.
2. In mixing bowl, beat cream cheese until smooth.
3. Add the salt, pepper, sour cream and whole grain mustard.
4. Stir in the eggs, monterey jack cheese and crab.
5. Pour over cornmeal.
6. Place pan on a baking sheet.
7. Bake at 350 degrees for 30-35 minutes or until center is almost set.
8. Cool on a wire rack for about 10 minutes.
9. Carefully run a knife around edge of pan to loosen; cool for 1 hour.
10. NOTE: top of cheesecake may crack.
11. Refrigerate overnight.
12. Remove sides of pan.
13. Mix topping measurements of diced red onion with sugar salt and red wine vinegar; marinate in refrigerator at least one hour.
14. Mix the topping measurements of sour cream with chopped chives and spread over top
15. Drain marinated onions, pat dry with paper towel and sprinkle on top of sour cream.
16. Serve with assorted crackers.

cornmeal, cream cheese, salt, black pepper, sour cream, grain mustard, eggs, shredded monterey jack cheese, crabmeat, fresh chives, sour cream, fresh chives, red onion, sugar, salt, red wine vinegar

Taken from www.food.com/recipe/savory-crab-cheesecake-473654 (may not work)