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1
Preheat oven to 350F.
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2
Mix all ingredients in medium bowl until well blended.
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3
Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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4
Bake crust until golden brown, about 15 minutes.
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5
Cool crust while preparing filling.
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6
Maintain oven temperature.
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7
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
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8
Add chopped onion and bell pepper and saute 2 minutes.
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9
Add mushrooms and saute until liquid evaporates and mushrooms begin to brown, about 10 minutes.
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10
Cool.
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11
Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy.
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12
Beat in eggs 1 at a time, then whipping cream.
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13
Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
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14
Pour filling over crust.
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15
Place cheesecake on baking sheet.
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16
Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes.
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17
Transfer pan to rack and cool.
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18
(Cheesecake can be prepared 1 day ahead.
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19
Cover and refrigerate.)
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20
Run small sharp knife around pan sides to loosen cheesecake.
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21
Release pan sides.
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22
Transfer cheesecake to platter.
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23
Serve cold or at room temperature with baguette slices.
