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1
Generously butter the sides & bottom of a 9 inch springform pan.
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2
Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
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3
Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
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4
With the motor running, add the eggs through the small feed tube.
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5
Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
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6
Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
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7
Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
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8
After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
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9
After 1 hour, turn the oven off - DO NOT open the oven door.
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10
After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
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11
Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
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12
Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.
