Recipe - Cheddar Chili Cheesecake

1 One half tablespoon Butter (for pan)
One fourth cup Fine breadcrumbs, toasted
One fourth cup Finely grated ched. cheese
6 ounce Thinly cut or sliced up ham
1 One half pound Cream cheese, room temp.
Three fourths pound Sharp cheddar, grated
1 cup Cottage cheese
Three fourths cup Chopped green onion
4 Eggs
3 tablespoon Jalapeno pepper*
2 tablespoon Milk
1 Garlic clove, halved

*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.
Mix breadcrumbs and One fourth cup cheddar. Sprinkle mixture into pan, turning to
coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix
minced ham with remaining ingredients in blender or processor until smooth.
Pour slightly more than half of filling into prepared pan. Top with
reserved ham slices in even layer. Cover with remaining filling. Set pan on
baking sheet. Bake 1 One fourth hours. Turn oven off and cool cheesecake about 1
hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool
to room temperature before serving. (Bon Appetit, July 1983)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini