Savory Spinach Cheesecake

1/2 cup bread crumbs
1 tablespoon butter, melted
1 teaspoon grated parmesan cheese
1small onion, chopped
vegetable oil
1/4 pound fresh mushrooms, sliced thin
1 1/2 pound cream cheese, softened
4 eggs
1/2 teaspoon nutmeg
1/4 cup light cream
1/4 cup beer
1 pound fresh spinach -- washed

Combine bread crumbs, butter and parmesan; press into an 8-inch springform pan.

Bake at 350 degrees for 10 minutes until lightly browned. Remove from oven; lower oven temperature to 300.

In a skillet saute onion until translucent. Add mushrooms and cook until they sweat. Cool.

Cream together cheese, eggs, nutmeg, light cream, and beer until light and fluffy.

Steam, drain, and chop spinach coarsely. Squeeze in paper towels to remove excess liquid.

Carefully fold mushroom mixture and spinach into cheese mixture.

Pour into prepared crust and bake for 1 1/2 hours. Turn off oven; set door slightly ajar; and allow cake to cool. Refrigerate for at least 3 hours before removing from pan

Servings: 8