Ingredients
3 cups oyster crackers, crushed1 cup grated Parmesan cheese1/3 cup butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened4 large eggs, lightly beaten2 cups finely chopped fully cooked ham2 cups shredded Swiss cheese1/3 cup minced chives1/4 cup minced fresh basil1/4 teaspoon salt1/4 teaspoon white pepperAssorted crackers
Preparation
In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined (mixture will be thick). Add the ham, Swiss cheese, chives, basil, salt and pepper; beat just until combined. Pour into crust. Sprinkle with reserved crumb mixture.
Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve chilled or at room temperature with crackers.
