Mushroom & Artichoke Cheesecake.

I've never made a savory cheesecake, but this one is going to be sampled soon. I hate mushrooms, but my wife will LOVE it.

Mushroom & Artichoke Cheesecake

1 & 3/4 cups bread crumbs
1 cup grated Parmesan cheese
2 TBSP lemon zest, divided
6 TBSP butter, melted
1 TBSP olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 four ounce packages gourmet blend mushrooms, chopped
1 fourteen ounce can artichoke hearts, drained & chopped
3 eight-ounce packages cream cheese, softened
4 large eggs
1 cup shredded Gouda cheese
2 TBSP fresh lemon juice
1 tsp salt
1 tsp black pepper
Assorted crackers

Preheat oven to 350.

In a medium bowl, combine bread crumbs, Parmesan, & 1 TBSP lemon zest. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, garlic, & mushrooms. Cook, stirring frequently, for 6 to 8 minutes, or until all veggies are tender and all liquid is absorbed. Stir in artichoke hearts. Set aside.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in Gouda, lemon juice, salt, pepper, & remaining 1 TBSP lemon zest. Stir in veggie mixture. Spoon mixture into prepared crust; bake for 1 hour. Let cool completely. Serve at room temperature with assorted crackers.

(This can be made ahead & frozen. Allow to that to room temp before serving.)