Savory Shrimp Cheesecake

The original recipe is for a Crawfish Cheesecake from the Crescent City Collection: A Taste of New Orleans, The Junior League of New Orleans.  I changed it to shrimp and feel the need to warn you, this is RICH.  Beyond rich.  It also makes a huge cheesecake.  I served it with crackers and toasted bread slices.  It's much easier to eat as a spread .  My opinion anyway.

This is a perfect, impressive dish to serve during the Holidays when you have guests or an open house.  This will go a long way and I promise your guests will love it.

1 cup grated parmesan cheese
1 cup fresh breadcrumbs
1/2 cup melted butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 pound medium shrimp, shelled, devined and rough chopped
2 t. minced garlic
2 - 3 T. Creole seasoning
2 dashes Worcestershire sauce
2 dashes Tabasco
2 tablespoons lemon juice
28 ounces cream cheese, softened
4 eggs
1/2 cup heavy cream
1 cup shredded smoked Gouda

Mix the parmesan, breadcrumbs and melted butter in a bowl.  Press the mixture into the bottom of a 9 inch springform pan.

Heat the olive oil in a large skillet over high heat.  Add the onion and bell peppers and saute for 2 minutes. Add the crawfish, garlic, Creole seasoning, Worcestershire, Tabasco and lemon juice.  Saute for 1 1 /2 minutes.  Remove from heat.  Beat the cream cheese and eggs with an electric mixer for 5 minutes or until thick and frothy.

Add the heavy cream, Gouda, and chopped shrimp.  Beat for 2 minutes or until well mixed and creamy.  Pour the filling into the crust and bake at 350 degrees for 1 hour or until firm.

Cool to room temperature.  Carefully remove the sides from the springform pan.  Place on serving platter.