Cheddar Chile Cheesecake
1-1/2 tablespoons butter (for pan)
1/4 cup fine breadcrumbs, toasted
1/4 cup finely grated ched. cheese
6 oz thinly sliced ham
1-1/2 lb. cream cheese, room temperature
3/4 lb. sharp cheddar, grated
1 cup cottage cheese
3/4 cup chopped green onion
3 tablespoons jalapeno pepper, seeded and finely chopped
2 tablespoons milk
1 garlic clove, halved
Preheat oven to 325ºF. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate.
Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1-1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.