Savory Crab Cheesecake

Total Time: 24 hrs 35 mins Preparation Time: 24 hrs Cook Time: 35 mins

Ingredients

• 3 teaspoons cornmeal
• 3 (8 ounce) packages cream cheese, softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1/2 cup sour cream
• 1/2 cup whole grain mustard
• 2 eggs, lightly beaten
• 1 cup shredded monterey jack cheese
• 1 lb crabmeat, backfin
• 1/2 cup chopped fresh chives
• 1/2 cup sour cream
• 1/4 cup fresh chives
• 1/4 cup diced red onion
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar

Recipe

• 1 sprinkle bottom of greased 9-inch spring form pan with cornmeal; set aside.
• 2 in mixing bowl, beat cream cheese until smooth.
• 3 add the salt, pepper, sour cream and whole grain mustard.
• 4 stir in the eggs, monterey jack cheese and crab.
• 5 pour over cornmeal.
• 6 place pan on a baking sheet.
• 7 bake at 350 degrees for 30-35 minutes or until center is almost set.
• 8 cool on a wire rack for about 10 minutes.
• 9 carefully run a knife around edge of pan to loosen; cool for 1 hour.
• 10 note: top of cheesecake may crack.
• 11 refrigerate overnight.
• 12 remove sides of pan.
• 13 mix topping measurements of diced red onion with sugar salt and red wine vinegar; marinate in refrigerator at least one hour.
• 14 mix the topping measurements of sour cream with chopped chives and spread over top
• 15 drain marinated onions, pat dry with paper towel and sprinkle on top of sour cream.
• 16 serve with assorted crackers.