Mock Salmon Cheesecake

This was given to me by a chef at the Cohutta Srings Conference Center in Georgia. I haven't made it yet, but he told me everybody loves it(and he serves hundreds of people!).

• Ready In: 1 hr 35 mins
• Yields: 40-60 appetizer servings

Ingredients

• 1 1⁄2 tablespoons butter (for pan)
• 1⁄4 cup  fine breadcrumbs, lightly toasted
• 1⁄4 cup  finely grated sharp cheddar cheese (for bottom layer)
• 6  ounces  stripples  imitation bacon (or use real bacon)
• 1 1⁄2 lbs cream cheese, room temperature (3-8 oz. pkgs.)
• 3⁄4 lb sharp cheddar cheese, grated
• 1  cup cottage cheese
• 3⁄4 cup  chopped green onion
• 4  eggs
• 3  tablespoons  seeded and finely chopped  jalapeno peppers
• 2  tablespoons milk
• 1  clove garlic, halved

Directions

1. Preheat oven to 325*.
2. Butter 9 inch springform pan (If you don't have one, just use a pie pan or a quiche pan).
3. Mix breadcrumbs and the 1/4 cup cheddar.
4. Sprinkle mixture into pan, turning to coat.
5. Refrigerate.
6. Dice the stripples (or bacon), mix with remaining ingredients in blender or processor until smooth.
7. Pour mixture into prepared pan.
8. Set pan on baking sheet.
9. Bake 1 1/4 hrs.
10. Turn oven off and cool cheesecake about 1 hour with door ajar.
11. Transfer cheese cake to rack.
12. Remove sides of pan.
13. Cool cheesecake to room temperature before serving.
14. Makes 40-60 appetizer servings.