3/4 cup seasoned bread crumbs
1/4 cup ground toasted almonds or pine nuts
1/4 teaspoon ground nutmeg
1/4 cup melted butter
2 cartons (8 oz. each) vegetable flavor cream cheese
1/2 cup tomato-basil flavored feta cheese, crumbled
1/2 cup crumbled blue cheese
1/4 cup chopped black olives
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1 tablespoon brandy
1 can (12 oz) Spam luncheon meat, grated
1 cup sour cream
2 teaspoons sugar
1 jar (10 oz) Major Grey chutney, pureed
1/3 cup toasted slivered almonds or pine nuts
Preheat oven to 350 degrees.
For the crust, in a small bowl, combine all crust ingredients. Gently press into bottom of a 10-inch springform pan or pie plate. Bake 8 to 10 minutes. Remove from oven. Set aside to cool. Reduce oven temperature to 300 degrees.
In a large bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in next six filling ingredients. Gently fold in Spam. Pour into the prepared crust and bake 50 to 60 minutes or until center is almost set.
Meanwhile, in a small bowl, combine sour cream and sugar. Spread over the cheesecake and bake another 10 minutes. Remove cheesecake from oven. Cool to room temperature. Refrigerate several hours or overnight.
Before serving, spread pureed chutney over the cheesecake and sprinkle with toasted nuts around the outside edge. Cut into thin wedges and serve with assorted crackers.