Parmesan Cheesecake With Cherry-Pecan Cracker Crust

Recipe is from Country Living magazine.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 4  ounces  shredded-wheat-style  crackers, crumbled (such as Triscuits)
• 2⁄3 cup  chopped tart dried cherries
• 1⁄3 cup pecans, coarsely chopped
• 2  tablespoons brown sugar
• 2  teaspoons  chopped fresh thyme leaves
• 2  teaspoons paprika
• 1⁄4 teaspoon cayenne pepper
• 3  tablespoons unsalted butter, melted
• 8  ounces cream cheese
• 5  ounces parmigiano-reggiano cheese, grated
• 1⁄3 cup ricotta cheese
• 1⁄3 cup sour cream
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 2  large eggs

Directions

1. Make the crust: Preheat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside.
2. Make the cheesecake batter: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.