Recipe: Savory Spinach Cheesecake for Pat.

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SAVORY SPINACH CHEESECAKE
Recipe By Denise Bradshaw BDGM08B
Serving Size : 8

1/2 cup Bread crumbs
1 tablespoon Butter -- melted
1 teaspoon Parmesan cheese -- grated
1sm Onion -- chopped
Vegetable oil
1/4 pound Fresh mushrooms -- sliced thin
1 1/2 pounds Cream cheese
4 Eggs
1/2 teaspoon Nutmeg
1/4 cup Light cream
1/4 cup Beer
1 pound Fresh spinach -- washed

Combine bread crumbs, butter & parmesan; press into an 8" springform pan. Bake @350 degrees for 10 min. until lightly browned. Remove from oven; lower oven temp. to 300. In a skillet saute onion until translucent. Add mushrooms & cook until they "sweat." Cool. Cream cheese, eggs, nutmeg, light cream & beer together until light and fluffy. Steam, drain & chop spinach coarsely. Squeeze in paper towels to remove excess liquid. Carefully fold mushroom mixture & spinach into cheese mixture. Pour into prepared crust & bake for 1 1/2 hours. Turn off oven; set door slightly ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least 3 hours before removing from pan.