Hot Spinach Cheesecake

This is pretty good. It makes a nice lunch or light dinner with a salad on the side. I have made it without the bacon, and adding pine nuts.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 60  g butter
• 1  cup  finely crushed  cheese crackers
• 1⁄4 cup  grated parmesan cheese

• SPINACH FILLING

• 2  bunches  english spinach, leaves picked and well washed
• 2  slices bacon, chopped
• 1  medium onion, chopped
• 1 (250 g) packet cream cheese
• 125  g feta cheese
• 1 (300 g) carton sour cream
• 4  eggs, lightly beaten

Directions

1. Melt butter in saucepan, add biscuit crumbs, press evenly over base of 20cm springform tin, refrigerate 30 minutes.
2. Pour filling over biscuit base, stand on oven tray, bake in moderately slow oven for 1 1/4 hours or until golden brown and set.
3. Sprinkle with cheese, stand for 10 minutes before cutting.
4. SPINACH FILLING: Boil, steam or microwave spinach until just tender, drain.
5. Press excess liquid from spinach, chop spinach roughly.
6. Cook bacon and onion in frying pan, stirring constantly until onion is soft.
7. Beat cheeses in small bowl with electric mixer until smooth.
8. Add sour cream and eggs, beat until combined.
9. Transfer to large bowl and stir in spinach and bacon mixture.