Wild Mushroom and Crab Cheesecake

Crust:
1 3/4 C. fresh bread crumbs from French bread
1 C.. freshly grated Parmesan cheese (about 3 oz.)
6 T. butter, melted

Filling:
1 T. olive oil
1 C. chopped onion
1 C. chopped red bell pepper
4 C. coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
28 oz. cream cheese, room temperature
2 t. salt
1 t. ground black pepper
4 eggs
1/2 C. heavy cream
2 C. crabmeat (about 10 oz.), drained well and picked over
1 C. grated smoked Gouda cheese (about 4 oz.)
1/2 C. chopped fresh parsley

1 French baguette, sliced and toasted

Prepare the crust: Preheat oven to 350�F. Mix bread crumbs, Parmesan cheese and butter in a medium bowl. Press mixture onto bottom of a 9 inch springform pan. Bake crust until golden brown, about 10 minutes.

Prepare the filling: Meanwhile, heat oil in a heavy skillet over medium-high heat. Add onion and bell pepper; saute for 2 minutes. Add mushrooms; saute until liquid evaporates and mushrooms begin to brown, about 10 minutes. Set aside.

Using an electric mixer, beat cream cheese, salt and pepper in a large bowl until mixture is fluffy. Beat in eggs one at a time; then whip in cream. Mix in vegetable mixture, crabmeat, Gouda cheese and parsley.

Pour filling over crust. Place cheesecake on a baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool.

Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with toasted baguette slices.