SMOKED SALMON CHEESECAKE

A little work, but worth it ... and it makes a lot. For up to 20 people with cocktails. A food processor helps with chopping, shredding. (Note, I only have 10-inch springform pan, so I increased ingredients by 1/4)

½ cup crushed round crackers (Ritz)
¼ cup purple onion, minced
2 8-ounce packages cream cheese, softened
¼ cup red bell pepper, chopped
4 eggs (I used Egg Beaters)
¼ cup green bell pepper, chopped
1 cup Monterey Jack cheese, shredded
¼ tsp. cayenne pepper
½ cup sour cream
1 tsp. dried dillweed
4 ounces smoked salmon, chopped

Sprinkle cracker crumbs in bottom of lightly greased 9-inch springform pan. Set aside.

Beat cream cheese at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients and mix until well blended. Pour into prepared pan. Bake at 325 degrees F for 45 to 50 minutes (Longer if recipe is increased.) Cool on a wire rack for 10 minutes. Gently run knife around edges and release pan. Cool completely. Refrigerate until serving time. Serve at room temperature with crackers.