Recipe: Crabmeat Cheesecake

Crabmeat Cheesecake
rec.food.recipes/JANIC412/1999
Servingss: 12

1 cup crushed Ritz crackers
3 Tbsp melted butter
2 packages (8 ounce each) cream cheese, softened
3 eggs
1/4 cup sour cream
1 tsp. lemon juice
2 tsp. grated onion
1/2 tsp. Old Bay seasoning
2 drops Tabasco
1/8 tsp. finely ground black pepper
1 cup canned lump crabmeat
1/2 cup sour cream

Preheat the oven to 350F.

Mix together the crackers and butter and use the mixture to line a 9-inch springform pan. (I spray it with a little Pam before adding the crumbs).

Bake for about 10 minutes. Set aside to cool. Reduce the oven temp to 325F.

With an electric mixer, beat together until fluffy the cream cheese, eggs and 1/4 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco and black pepper. Stir in the crab meat and mix well.

Pour into the cooled crust and bake 50 minutes until cake is set. Remove from oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack.

Remove the sides of the pan. Spread the cake with the sour cream.