Shrimp Cheesecake

Time after time I wondered about making thisheat, add your shrimp and cook for 2 more minutes,
particular cheesecake; will it be good or will it be a flydrain well and put aside.Beat your cream cheese so it
by night idea? After all, who ever heard of puttingis smooth, then add your sour cream and mix until
shrimp into cheesecake?! Well it turned out to be afairly fluffy, add your eggs one at a time mixing well
fantastic idea and you just can't believe how good itafter each one.On low speed gradually add the heavy
really is...1 pounds cream cheese (get a good solidcream until blended. Stir in the shrimp and vegitable
cream cheese)mixture and sharp cheese now add the
1/2 pound sour creampepper.Prepair your 10inch x 2inch spring form pan:In
1 1/2 pounds fresh medium shrimpa medium mixing bowl place your bread crumbs and
1/3 cup green bell peppers chopped fineyour melted butter, blend them together well.Using
1/3 cup red bell peppers chopped finemelted butter with a pastry brush butter the sides of
1 large clove garlic mincedyour spring form pan.pres the buttered bread crumbs
2 ounces butterto the sides of the pan and the remainder to the
3 medium eggsbottom of the pan.Pour the cheesecake into the pan
1/2 cup all purpose flourand place in a preheated 300 degree oven for 55
1/3 cup heavy creamminutes or until jelled( it might be slightly wiggly in the
6 ounces shredded New York State sharp Cheesecenter but not much ) after 55 minutes shut OFF the
pepper as you like itLining For Pan:oven and let it remain in there for 3 hours, then
10 ounces dried unflavored bread crumbsremove it and let it cool, when cool, remove it from
6 ounces melted butterTomato Sauce:the pan.Prepair your tomato sauce while your
1/4 cup chopped onionscheesecake is cooling:Saute your onions, garlic and
1 medium bay leafItalian seasoning and bay leaf in hot oil until vegitables
1 1/2 teaspoons dried italian seasoningare tender, add your tomatoes, simmer about 30
1 clove minced garlicminutes uncovered on low heat or until you reach
2 tablespoon olive oilyour desired consistency, remove the bay leaf from
28 ounces crushed tomatoes (canned)Cook, clean,your sauce.Serve hot over room temperature
and chop your shrimp.Saute peppers, garlic, onions incheesecake.
2 ounces melted butter for 6-7 minutes on medium