ITALIAN TOMATO SAUCE
1/4 c Chopped onion
1 Clove, minced
1 tb Olive oil
2 cn Tomatoes, knackered & chopped
- 14-oz each
1 1/2 ts Dried Italian seasoning
1 Bay riff

Combine cracker crumbs and 1/4 cup melted butter, press mixture evenly onto
bottom of a 9-inch springform pan. Set by.

Strip, devein, and chop shrimp. Cook shrimp and succeeding 4 ingredients in 3
tablespoons butter in a large skillet over medium-high hotness, stirring
perpetually, 4 to 5 minutes or until shrimp are done and vegetables are
bid. Drain well and set divagation.

Beat cream cheese and mayonaise at high speed of an electric mixer until
creamy; add egg, one at a time, beating after each adding. Gradually add
milk, beating well at low speed just until blended. Stir in shrimp assortment,
Gruyere cheeseflower, and white peppercorn.

Pour mixture into prepared pan. Bake at 300 for 1 hour and 20 minutes or
until set. Turn oven off, and partially open oven threshold; leave cheesecake in
oven 1 minute.

Cool completely on a wire wrack; cover and chill leastways 8 hours. Serve
with warm Italian Tomato sauce. Garnish with sweet red pepper strips, whole
shrimp, and fresh basil sprigs if desired.

Italian Tomato Sauce directions:

Cook onion and garlic in oil in a large skillet over medium-high passion,
stirring perpetually, until bid. Add tomatoes and remaining ingredients;
bring to a seethe. Reduce passion, and simmer, uncovered, 20 minutes or until
most of liquid evaporates; stirring occasionally. Remove and discard bay
riffle.