Recipe: Cheddar Chili Cheesecake

Cheddar Chili Cheesecake

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1 1/2 tb Butter -- (for pan)
1/4 c Breadcrumbs -- fine, toasted
1/4 c Cheddar cheese -- finely grated
6 oz Ham -- thinly sliced
1 1/2 lb Cream cheese -- room temperature
3/4 lb Cheddar cheese -- grated, sharp
1 c Cottage cheese
3/4 c Chopped green onions
4 Eggs
3 tb Jalapeno pepper -- optional
2 tb Milk
1 clove garlic – halved

Preheat oven to 325 degrees Fahrenheit. Butter the 9" spring form pan. Mix breadcrumbs and ¼ cup cheddar cheese. Sprinkle mixture into 9 inch pan, turning to coat entire pan. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham, chopped green onions, jalapeno pepper, half clove of garlic, cottage cheese, cream cheese, and milk into blender or processor until smooth. Pour slightly more than half of filling into prepared 9 inch pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet and for 1 hour and 15 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Cool to room temperature before serving.