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Shrimp-Gruyere Cheesecake

1 1/4 cups crushed round buttery crackers
1/4 cup butter, melted
1 1/2 lbs. unpeeled medium-sized fresh shrimp
1/3 cup minced green pepper
1/3 cup minced sweet red pepper
1/4 cup minced onion
1 large clove garlic, minced
3 Tbsp. butter, melted
2 8-ounce packages cream cheese, softened
1/2 cup mayonnaise
4 large eggs
1/3 cup milk
1 1/4 cups (5 ounces) shredded Gruyere or Swiss cheese
1 tsp. ground white pepper

Combine cracker crumbs and 1/4 cup melted butter; press mixture
evenly onto the bottom of a 9-inch springform pan. Set aside

Peel, devein, and chop shrimp. Cook shrinp, green pepper, red
pepper, onion, and garlic in the 3 Tbsp. of butter in a large
skillet over medium-high heat, stiring constantly, for 4 to 5
minutes or until shrimp are done and veggies are tender. Drain
well and set aside.

Beat cream cheese and mayonnaise at high speed until creamy; add
eggs, one at a time, beating after each addition. Gradually add
milk, beating well at low speed just until blended. Stir in shrimp
mixture, Gruyere cheese, and white pepper.

Pour mixture into prepared pan. Bake at 300 F for 80 minutes or
until set. Turn oven off and let cheesecake sit in the overn for
1 hour.

Cool completely on a wire rack;cover and chill through (at least
4 hours is needed - 8 hours is best if you have the time).

I topped this with strips of roasted red pepper and some whole
shrimp.

The recipe calls for serving this with warm Italian Tomato Sauce.
I made a mixture of tomato sauce and fresh grated horseradish
instead.

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