Crab & Wild Mushroom Cheesecake

Preheat oven to 325. Combine parmesan, bread crumbs and butter until thoroughly blended, and press into a 9″ spring form pan. In a sauté pan, heat the oil. Add onions, shallots, garlic and peppers. Sauté for 2 min. Stir in mushrooms and season w salt and pepper. Sauté for 1-2 min and remove from heat. Using an electric mixer, beat the cream w eggs in large bowl until very thick, about 5 min. Beat in the cream cheese, Gouda, sautéed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 min. Pour filling over crust in the spring form pan and bake until firm, for about 2 1/2 hours. Remove from oven and allow to cool to room temp. (I usually bake it in a water bath: Put foil around bottom of spring-form pan to keep water out and put the pan in a larger pan. Pour hot water up an inch or so. This keeps it from cracking) To serve, spoon a pool of Green Onion Coulis in center of plate. Place a slice of cheesecake in center and garnish w egg whites, chives, capers and red onion.

Parmesan 1c fresh grated
Crumbs, Bread 1c
Butter 0.5c melted
Olive Oil 1T
Onion 1c chopped
Shallot 2T minced
Garlic 1T minced
Peppers, Red 0.5c chopped
Onions, Green 0.5c chopped
Mushrooms 4c coarsely chopped assorted wild
Salt 2 tsp
Pepper 12turns
Cream Cheese 1.75lb
Egg 4
Heavy Cream 0.5c
Cheese 1c grated smoked Gouda
Crab 1 lb (2 c)