1. Generously butter the sides & bottom of a 9 inch springform pan. 2. Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess. 3. Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl. 4. With the motor running, add the eggs through the small feed tube. 5. Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice. 6. Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan. 7. Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up. 8. After 10 minutes, turn the oven down to 250F - DO NOT open the oven door. 9. After 1 hour, turn the oven off - DO NOT open the oven door. 10. After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days. 11. Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan. 12. Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette. ---------------------------------------------------------------------------
Nutrition
Ingredients
