Hot Spinach Cheesecake - cooking recipe

Ingredients

60 g butter
1 cup finely crushed cheese crackers
1/4 cup grated parmesan cheese
SPINACH FILLING
2 bunches english spinach, leaves picked and well washed
2 slices bacon, chopped
1 medium onion, chopped
1 (250 g) packet cream cheese
125 g feta cheese
1 (300 g) carton sour cream
4 eggs, lightly beaten

Preparation

Melt butter in saucepan, add biscuit crumbs, press evenly over base of 20cm springform tin, refrigerate 30 minutes.
Pour filling over biscuit base, stand on oven tray, bake in moderately slow oven for 1 1/4 hours or until golden brown and set.
Sprinkle with cheese, stand for 10 minutes before cutting.
SPINACH FILLING: Boil, steam or microwave spinach until just tender, drain.
Press excess liquid from spinach, chop spinach roughly.
Cook bacon and onion in frying pan, stirring constantly until onion is soft.
Beat cheeses in small bowl with electric mixer until smooth.
Add sour cream and eggs, beat until combined.
Transfer to large bowl and stir in spinach and bacon mixture.