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Savory Seafood Cheesecake

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      Title: SAVORY SEAFOOD CHEESECAKE
 Categories: Appetizers, Make ahead, Cheesecakes
      Yield: 1 Cheesecake
 
           -Sue Woodward
    1/2 c  Thin wheat crackers; finely
           -crushed
      2 tb Butter; melted
      1 sm Onion; halved
      2 pk 8-oz. cream cheese; softened
      2 cn 6.5-oz. minced clams, shrimp
           -or crabmeat; drained
      2    Eggs
    1/2 c  Dairy sour cream
    1/3 c  Cheddar cheese; shredded
      1 tb Dried dill weed; crushed
    1/4 ts Salt
    1/4 ts Hot pepper sauce
 
  Preheat oven to 300~.  In a small bowl, combine cracker crumbs and
  butter; set aside.  Butter a 1.1/2-qt. dish or ovenproof mixing bowl;
  line the bottom with a circle of wax paper; butter wax paper; set
  aside. In a food processor fitted with a metal blade, finely chop
  onion. Add cream cheese, clams, eggs, sour cream, cheddar cheese,
  dill, salt and hot pepper sauce; process until smooth, about 45
  seconds. Pour into prepared dish; sprinkle with reserved crumbs.
  Place dish in roasting pan. Transfer to oven; fill roasting pan with
  boiling water to a depth of 2". Bake until a knife inserted in
  cheesecake 1" from center comes out clean, about 1 hr. Turn off oven;
  let cheesecake remain in oven for 30 mins. Cool on a wire rack to
  room temp, about 1 hr.  Cover and refrigerate until cold, 4 hrs. or
  overnight.  To unmold, run a metal spatula or long knife along edge
  of pan; invert onto serving plate; remove wax paper; garnish with
  lemon slices and dill sprigs, if desired.
  
  Source:  _The Best of Seasonal Celebrations_ by the United Dairy
  Assoc.
 
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