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Caviar Cheesecake

1 1/2 cup breadcrumbs
1/2 cup butter, melted
3 Tbsp grated Parmesan cheese

24 oz cream cheese, at room temp
5 eggs, at room temperature
3 Tbsp onion, grated
1/2 tsp lemon extract
1/4 cup butter, melted
4 cup sour cream, at room temp
7 oz black lumpfish caviar, rinsed and drained

Line bottom of 10-inch springform pan with waxed paper. Mix crumbs,
1/2 cup melted butter and Parmesan in small bowl. Press crumbs
firmly against bottom and sides of springform pan. Refrigerate
pan while preparing filling.

Preheat oven to 350 degrees F. Mix cream cheese, eggs, onion, and
lemon extract in processor or blender until smooth. Blend in 1/4
cup melted butter. Transfer to bowl. Stir in sour cream. Fold in
caviar. Spoon filling into chilled crust. Bake 45 minutes. Turn
off oven. Let cheesecake stand in oven 15 to 20 minutes; filling
will appear unset. Remove from oven; cool to room temperature.
Cover with plastic wrap and refrigerate at least 12 hours before
serving.

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