- 1 3/4 cups fresh breadcrumbs from French bread
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 6 tablespoons (3/4 stick) butter, melted
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
- 3 8-ounce packages cream cheese, room temperature
- 1 4-ounce package cream cheese, room temperature
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 large eggs
- 1/2 cup whipping cream
- 10 ounces crabmeat (about 2 cups), drained well, picked over
- 1 cup (about 4 ounces) grated smoked Gouda cheese
- 1/2 cup chopped fresh parsley
- 1 French bread baguette, sliced, toasted
- Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
- Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
- Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
- Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.