Title: Salsa Cheesecake
Categories: Cheese
Yield: 15 Servings

2	tb	Margarine; melted
1/2	c	Bread crumbs
12	oz	Cream cheese; softened
4	oz	Roquefort cheese; softened
1	c	Sour cream
2	tb	Flour
1	c	Parmesan cheese; grated
1/2	c	Salsa
4		Eggs; beaten

Brush side and bottom of 9-inch springform pan with melted margarine. Sprinkle with half the bread crumbs/ Combine cream cheese, Roquefort cheese, sour cream, flour, Parmesan cheese and half the salsa in bowl; mix well. Beat in eggs. Spoon into prepared pan; sprinkle with remaining bread crumbs. Bake at 350 degrees for 1-1/4 hours. Cool in oven with door partially open for 1 hour. Drizzle with remaining salsa; serve warm. APROX PER SERVING: Cal 219; Prot 8g; Carbo 6g; Fiber <1g; T Fat 18g; 75% Calories from Fat; Chol 100 mg; Sod 421 mg.

From Partners in the Kitchen - From Our House to Yours

Formatted for MM by Pegg Seevers

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