Blue Cheese Cheesecake
1 cup crushed butter-flavored crackers
3 tablespoons butter, melted
12 ounces cream cheese, softened
2 packages (4.4 ounces each) crumbled blue cheese
1 carton (6-1/2 ounces) garlic-herb cheese spread
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1/3 cup milk
1/4 cup sherry
1/4 teaspoon coarsely ground pepper
In a small bowl, combine cracker crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes or until lightly browned.
In a blender or food processor, combine the cream cheese, blue cheese, cheese spread, sour cream, eggs, milk, sherry and pepper; cover and process until blended. Pour over crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate overnight. Remove sides of pan. Serve with crackers. Yield: 20 servings.