Cheddar Sausage Cheesecake
1 1/4 cups butter crackers crumbs
1/3 cup sharp cheddar cheese (about 3 oz)
1/4 cup butter or marg. melted
1 lb. mild Italian pork sausage
1 medium onion finely chopped
2 pkgs cream cheese (8 oz.) softened
4 eggs
1/4 cup all-purpose flour
8 oz. sour cream
1/2 tsp ground sage
1/4 tsp white pepper
2 cup sharp cheddar cheese shredded (about 8 oz)
Preheat oven to 350°F.
Combine first 3 ingredients; mix well. Press evenly onto bottom of a 9-inch springform pan. Set aside.
Remove sausage from casings; crumble into a heavy. Add onion; cook until sausage is browned and onion is tender, stirring to crumble sausage. Drain and cool.
Beat cream cheese until fluffy in a large mixing bowl; add eggs, one at a time, beating well after each.
Add flour, sour cream, sage and pepper; beat at low speed just until smooth and blended.
Stir in two cups cheese and sausage mixture. Pour into pan.
Bake for 15 minutes. Reduce heat to 225°F. and bake 1 hour and 15 minutes.
Cool 30 to 45 minutes on rack. Remove side of pan.
Serve warm.
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