Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers, and grapes or pears. This is from the Beyond Parsley cookbook put out by the Kansas City Junior League awhile back… Freezes well and can be halved!!

Ingredients:

• 1/3 c breadcrumbs, fine (maybe panko?)
• 1/4 c parmesan cheese, grated
• 3 1/2  (8 ounce) packages cream cheese (28 oz)
• 4 large eggs
• 1/2 c heavy cream
• 1/2 lb bacon
• 1 medium onion
• 1/2 lb blue cheese, crumbled (Roquefort, stilton, gorgonzola)
• salt and pepper
• 2 -3 drops Tabasco sauce

Instructions:

1. Sprinkle breadcrumbs and Parmesan cheese in a buttered water-tight-8 inch round springform pan.  (Use half a recipe for a 6 inch pan.)
2. Set aside.
3. Combine cream cheese, eggs, and cream in mixer.
4. Sauté bacon until crisp.
5. Drain.
6. Chop finely.
7. Reserve 1 tablespoon drippings.
8. Sauté onion in reserved bacon drippings until clear.
9. Add onion, bacon, blue cheese, salt, pepper, and Tabasco to cream cheese mixture.
10. Mix just until combined.
11. Pour into a prepared pan.
12. Set pan inside a larger one.
13. Pour boiling water 2 inches deep into larger pan.
14. Bake 1 hour and 40 minutes at 300°.
15. Turn off oven and let “cake” set for 1 hour.
16. Remove pan from water and cool 2 hours.
17. Place on serving platter.  Pan
18. Slice in small wedges.

Serves 50 (5 pounds ish of stuff.)

Source:  Beyond Parsley, Kansas City Junior League – Recipe by College Girl