Shrimp-Gruyere Cheesecake

1. 1

   Combine cracker crumbs and 1/4 cup melted butter, press mixture evenly onto bottom of a 9-inch springform pan.

2. 2

   Set aside.

3. 3

   Peel, devein, and chop shrimp.

4. 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.

5. 5

   Drain well and set aside.

6. 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.

7. 7

   Gradually add milk, beating well at low speed just until blended.

8. 8

   Stir in shrimp mixture, Gruyere cheese, and white pepper.

9. 9

   Pour mixture into prepared pan.

10. 10

    Bake at 300 for 1 hour and 20 minutes or until set.

11. 11

    Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour.

12. 12

    Cool completely on a wire rack; cover and chill at least 8 hours.

13. 13

    Serve with warm Italian Tomato sauce.

14. 14

    Garnish with sweet red pepper strips, whole shrimp, and fresh basil sprigs if desired.

15. 15

    Italian Tomato Sauce directions: Cook onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender.

16. 16

    Add tomatoes and remaining ingredients; bring to a boil.

17. 17

    Reduce heat, and simmer, uncovered, 20 minutes or until most of liquid evaporates; stirring occasionally.

18. 18

    Remove and discard bay leaf.

* Per serving · 4 servings · Values may vary.