Crab and Mushroom Cheesecake

This is a delicious appetizer for the Holiday Season. From the book "Open House, A Culinary Tour". Posted as per request.

• Ready In: 1 hr 20 mins
• Serves: 20

Ingredients

• CRUST

• 1  cup  french  breadcrumbs
• 1  cup  freshly grated parmesan cheese
• 6  tablespoons butter, melted

• FILLING

• 1  tablespoon olive oil
• 1  cup  chopped onion
• 1  cup  chopped red bell pepper
• 4  cups  coarsely chopped coarsely chopped assorted  wild mushrooms (cremini oyster, shiitake mushrooms)
• 1  ounce  dried wild mushrooms, soaked, drained, chopped
• 28  ounces cream cheese, softened
• 2  teaspoons salt
• 1  teaspoon pepper
• 4  eggs
• 1⁄2 cup heavy cream
• 1  ounce  canned crabmeat, drained, flaked
• 1  cup  shrredded smoked gouda cheese
• 1⁄2 cup  chopped fresh parsley

Directions

1. For the crust, combine the bread crumbs, cheese and butter in a bowl until well blended. Press onto the bottom of a 9 or 10 inch spring form pan. Bake at 325*F for 15 minutes or until lightly browned. Cool on a wire rack.
2. For the filling, heat the olive oil in a large heavy skillet over medium high heat. Add the onion and bell pepper. Saute for about 2 minutes, then add the mushrooms. Saute for 10 minutes. (until liquid evaporates and mushrooms start to brown) Remove from heat and cool.
3. Beat the cream cheese, salt and pepper in a large bowl until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the onion mixture, crab meat, gouda cheese and parsley. Pour into the crust.
4. Place on a cookie sheet and bake in the oven for 1 1/2 hours until the top is puffed and browned and the center still slightly jiggly when the pan is shaken. Cool on a wire rack. Serve warm or chilled. Store, covered in the refrigerator.