Roquefort Cheesecake - cooking recipe

Ingredients

1/2 c. bread crumbs, lightly toasted
1/4 c. freshly grated Parmesan cheese
1/2 lb. sliced bacon
1 medium onion, chopped
3 oz. Prosciutto
1 3/4 lb. cream cheese (at room temperature)
1/2 lb. Roquefort cheese, crumbled
4 eggs
1/3 c. heavy or whipping cream
1/2 tsp. salt
2 to 3 drops hot pepper sauce

Preparation

Preheat the oven to 325\u00b0.
Butter a 9-inch spring-form pan. In a small bowl, combine the bread crumbs and the Parmesan cheese. Sprinkle the mixture over the bottom and sides of the pan, turning to coat.
Refrigerate until set, at least 30 minutes.
Fry the bacon in a skillet until it is crisp; drain on paper toweling. Pour off all but about 1 tablespoon of the bacon fat (leaving 1 tablespoon in the pan).
Add the onion; cover and cook over low heat until the onion is translucent, about 10 minutes.