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1
Combine cracker crumbs and 1/4 cup melted butter, press mixture evenly onto bottom of a 9-inch springform pan.
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2
Set aside.
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3
Peel, devein, and chop shrimp.
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4
Cook shrimp and next 4 ingredients in 3 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until shrimp are done and vegetables are tender.
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5
Drain well and set aside.
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6
Beat cream cheese and mayonaise at high speed of an electric mixer until creamy; add eggs, one at a time, beating after each addition.
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7
Gradually add milk, beating well at low speed just until blended.
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8
Stir in shrimp mixture, Gruyere cheese, and white pepper.
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9
Pour mixture into prepared pan.
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10
Bake at 300 for 1 hour and 20 minutes or until set.
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11
Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour.
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12
Cool completely on a wire rack; cover and chill at least 8 hours.
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13
Serve with warm Italian Tomato sauce.
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14
Garnish with sweet red pepper strips, whole shrimp, and fresh basil sprigs if desired.
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15
Italian Tomato Sauce directions: Cook onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender.
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16
Add tomatoes and remaining ingredients; bring to a boil.
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17
Reduce heat, and simmer, uncovered, 20 minutes or until most of liquid evaporates; stirring occasionally.
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18
Remove and discard bay leaf.
