Crabmeat Cheesecake

Crust
1 Cup Parmesan Cheese (Grated)
1 ½ Cup Dry Bread Crumbs
2/3 Cup Butter (Melted)
1 Teaspoon Black Pepper

Filling
20 oz Cream Cheese (Room Temperature)
3 Eggs
1/3 cup Heavy Whipping Cream
1 Pound Crabmeat
½ Cup Green o­nion (Diced)
½ Cup Green Bell Pepper (Diced)
½ Cup Red Bell Pepper (Diced)
2 Teaspoons Garlic (Minced)
¾ Cup Cheddar Cheese (Shredded)

Method: For crust; combine ingredients well and press into a 10x15 inch cookie sheet, bake in a 350 degree oven for 10 minutes. Remove and cool. Sauté diced o­nion, peppers, and garlic in butter until soft, add crabmeat and continue to cook for 1 minute. Remove from heat and cool completely.

Beat cream cheese, eggs, and cream with an electric mixer until smooth.
Add crabmeat mixture and cheddar cheese to cream cheese mixture. Mix thoroughly and spread evenly o­nto prepared crust.