ROQUEFORT CHEESECAKE (BON APPETIT/JULY 1983)

      Title: ROQUEFORT CHEESECAKE (BON APPETIT/JULY 1983)
  Categories: Cheese, Holiday, Appetizers, Cheesecakes
       Yield: 12 Servings
  
   1 1/2 tb Butter (for pan)
     1/2 c  Breadcrumbs, toasted
     1/4 c  Freshly grated Parmesan
     1/2 lb Sliced bacon
       1    Medium onion, minced
   1 3/4 lb Cream cheese, room temp.
     1/2 lb Roquefort cheese
       4    Eggs
     1/3 c  Whipping cream
     1/2 ts Salt
       2    To 3 drops hot pepper sauce
  
   Preheat oven to 325.  Butter 9" springform pan.  Mix breadcrumbs and
   Parmesan.  Sprinkle mixture in pan, turning to coat. Refrigerate. Fry
   bacon in heavy medium skillet until crisp. Remove from pan using
   tongs and drain on paper towel.  Pour off all but about 1 T bacon fat
   form skillet. Add onion.  Cover and cook over low heat until
   translucent, stirring occasionally, about 10 minutes. Crumble bacon.
   Mix cream cheese and Roquefort in blender or processor until smooth.
   Add eggs, cream, salt and pepper sauce and process until smooth.
   Blend in bacon and onion; filling should retain some texture. Pour
   into prepared pan. Set pan in roasting pan.  Add enough hot water to
   come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn
   oven off and cool cheesecake about 1 hour with door ajar.  Transfer
   to rack.  Cool to room temp. before removing from pan and serving.
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