1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
3 8-ounce packages cream cheese, room temperature
1 4-ounce package cream cheese, room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups), drained well, picked over
1 cup (about 4 ounces) grated smoked Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted
Directions
Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.
