Crab Rangoon Cheesecake - cooking recipe

Ingredients

Shell
1 egg
1 (12 ounce) package wonton wrappers
Filling
3 (8 ounce) packages cream cheese, softened
4 eggs
3/4 cup scallion, chopped
2 teaspoons garlic powder
1 1/2 cups imitation crabmeat
1/2 teaspoon soy sauce
Topping
1 (8 ounce) jar Chinese duck sauce

Preparation

Preheat oven to 325.
Line the bottom of a 9\" spring form pan with waxed paper. Take wonton wrappers, and start to line the bottom and up the sides of the pan, slightly overlapping, and basting with a bit of eggwash made with one egg and a few drops of water as you go along.
Toast the wonton pie shell in the oven for 10 minutes.
Using a beater or food processer, beat cream cheese until light and fluffy, and then mix in the four eggs, garlic powder, and soy sauce.
Using a rubber spatula, fold in scallions and crab meat.
Pour into spring form pan, and bake for 50 minutes until set.
Allow to chill overnight before releasing from pan.
Drizzle with duck sauce before serving.
Serve with toasted wonton wrappers or crackers of choice.