Ingredients:
6 tablespoons butter, melted
3 cups oyster crackers
1 cup grated parmesan cheese
4 (8 ounce) packages cream cheese, room temp
7 large eggs
2 cups grated swiss cheese
1 cup cubed ham, 1/2 in cubes
1/3 cup chopped fresh chives
1 teaspoon salt
1/4 teaspoon white pepper
Directions:
Preheat oven to 300 degrees.
Brush 9 inch diameter springform pan with 1 tbls melted butter.
Finely grind crackers in processor.
Mix cracker crumbs, parmesan and 5 tbls melted butter in a med bowl to blend. Reserve 1/2 cup of crumb mixture for topping; press remaining onto bottom and sides of prepared pan.
Refrigerate while preparing filling.
Using an electric mixer, beat cream cheese and eggs in a large bowl until smooth.
Mix in remaining ingredients, pour filling onto crust.
Sprinkle with remaining crumbs.
Place cheesecake on a rimmed baking sheet. Bake until filling no longer moves in center when gently shaken, about 2 hours.
Cool 30 minutes.
Serve warm or at room temperature.
Servings: 12-15
Time preparation: 30 min.
Time total: 150 min.