Creamy Crab Cheesecake - cooking recipe

Ingredients

1 cup crushed butter flavored cracker (about 25 crackers, Ritz or Club)
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup sour cream, divided
3 eggs
2 teaspoons grated onions
1 teaspoon lemon juice
1/4 teaspoon seafood seasoning
2 drops hot pepper sauce
1/8 teaspoon pepper
1 cup crabmeat, drained, flaked and cartilage removed
seafood seasoning (optional)
assorted cracker
bagel chips
toasted bread

Preparation

In a small bowl, combine cracker crumbs and butter.
Press onto the bottom of a greased 9 inch springform pan.
Bake at 350\u00b0 for 10 minutes.
Cool on a wire rack.
Reduce heat to 325\u00b0.
In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth.
Add eggs; beat on low just until combined.
Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended.
Fold in crab.
Pour over crust.
Bake for 35 to 40 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
Spread remaining sour cream over top.
Refrigerate overnight.
Remove sides of pan.
Let stand at room temp for 30 minutes before serving.
Sprinkle with seafood seasoning if desired.
Serve with assorted crackers, etc.