Blue Cheese Walnut Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
8 ounces crumbled blue cheese
2-1/4 cups sour cream, divided
1/8 teaspoon pepper
1/2 cup chopped walnuts, toasted
n a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of the sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-inch springform pan. Place pan on baking sheet. Bake at 325ºF for 30 to 35 minutes (edge will be set but center will be quite jiggly). Let stand on wire rack 15 minutes. Spread carefully with remaining sour cream and bake 5 minutes longer. Cool on wire rack 10 minutes. Carefully run a sharp knife around edge to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with walnuts. Serve with crackers.