Smoked Salmon Cheesecake

• 12 cup breadcrumbs (fine, dry)
• 1 large onion, peeled and chopped
• 3 tablespoons butter or 3 tablespoons margarine
• 24 ounces cream cheese, room temperature
• 8 ounces smoked salmon, chopped
• 4 eggs
• 1 tablespoon lemon juice (fresh is best)
• 1 tablespoon dill or 34 teaspoon dried dill, minced
• fresh dill sprig
• lemon slice
• smoked salmon (strips)

1. Preheat oven to 325F.
2. Sprinkle bread crumbs into a greased 8" springform pan.
3. Tilt and rotate pan to coat bottom and sides halfway up; refrigerate.
4. In a small skillet, cook onion in butter over medium heat until tender; remove from heat.
5. Process cream cheese infood processor until smooth.
6. Add the salmon, cooked onion, eggs, lemon juice and dill; process until completely smooth.
7. Pour into prepared pan; place filled springform pan into a larger pan and pour hot water into baking pan to come halfway up the sides of springform.
8. Bake for an hour; turn oven off and let cheesecake cool in oven for another hour with door slightly ajar.
9. Remove springform pan from baking pan and cool completely on a cooling rack.
10. Refrigerate.
11. When ready to serve, remove sides of springform and garnish as desired.
12. Serve at room temperature.

breadcrumbs, onion, butter, cream cheese, salmon, eggs, lemon juice, dill, dill sprig, lemon slice, salmon

Taken from www.food.com/recipe/smoked-salmon-cheesecake-373178 (may not work)