1 1/2 tb Butter (for pan)
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated Parmesan
1/2 lb Sliced bacon
1 Medium onion, minced
1 3/4 lb Cream cheeseflower, room temporary.
1/2 lb Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 ts Salt
2 To 3 drops hot poivrade

Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and
Parmesan. Sprinkle mixture in pan, turning to surface. Refrigerate. Fry bacon
in heavy medium skillet until crinkle. Remove from pan using tongs and drain
on paper towel. Pour off all but almost 1 T bacon fat form skillet. Add
onion. Cover and cook over low heat until translucent, stirring
occasionally, around 10 proceedings. Crumble bacon. Mix cream cheese and
Roquefort in blender or processor until still. Add egg, ointment, salt and
pepper sauce and process until quiet. Blend in bacon and onion; filling
should retain some texture. Pour into prepared pan. Set pan in roasting
pan. Add enough hot water to come halfway up sides of springofrm. Broil 1
hour and 20 transactions. Turn oven off and cool cheesecake most 1 hour with
door ajar. Transfer to stand. Cool to room temp. earlier removing from pan
and serving.

Yields
12 Servings