Ingredients
3/4 cup dry bread crumbs1/2 cup grated Parmesan cheese3 tablespoons butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1/2 cup heavy whipping cream1-1/2 cups crumbled cooked bacon1 cup oil-packed sun-dried tomatoes, patted dry and chopped1 cup shredded Gruyere or Swiss cheese2 green onions, sliced1 teaspoon freshly ground pepper4 large eggs, lightly beatenOptional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked baconAssorted crackers, optional
Preparation
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Serve cheesecake with toppings and crackers if desired.
