Served as dessert. Non-vegetarian dish. Speciality: Easter Brunch Recipes

2/3 cup Stone-ground wheat Cracker Crumbs

1/3 cup Walnuts, finely chopped

2 Tablespoon Butter, softened

8 slices Bacon

1/2 cup Onion, chopped

1 Tablespoon Bacon drippings

24 oz Cream Cheese, softened

3 Eggs, beaten

1/2 teaspoon Cayenne Pepper

1/4 teaspoon Garlic powder

Parsley sprig

Shredded Carrot

Carrot Curl

Combine cracker crumbs, walnuts and butter until well blended. Press crumbs evenly on bottom of spring-form pan. Bake in pre-heated 350 degree F oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder and cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap. Just before serving at room temp., remove sides of pan. Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.

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