Shrimp And Gruyere Cheesecake

1 1/2 c Butter flavored crackers;
-(crushed)
1/4 c Butter or margarine;
-(melted)
1 1/2 lb Med. size fresh shrimp
1/3 c Green pepper; (minced)
1/3 c Red pepper; (minced)
1/4 c Onion (minced)
1 Lg. clove garlic; (minced)
3 tb Butter or margarine;
-(melted)
2 (8 Oz.) pkgs cream cheese;
-(softened)
1/2 c Mayonnaise
4 lg Eggs
1/3 c Milk
1 1/4 c Shredded Gruyere or Swiss
Cheese (about 5 oz.)
1 ts Pepper

Serve with tomato sauce, recipe to follow. Combine cracker crumbs and 1/4
cup melted butter. Press into bottom of 9 inch springform pan. Chop
cooked and cleaned shrimp. Saute peppers, onion and garlic in 3 tablespoons
melted butter for 4-5 minutes until tender, add chopped shrimp and saute
another minute. Drain well and set aside. Beat cream cheese and mayonnaise
at high speed until light and fluffy, add eggs, one at a time, beating well
after each addition. Gradually add milk beating on low speed just until
blended. Stir in shrimp mixture, shredded Gruyere or Swiss and 1 teaspoon
pepper. Pour mixture into pan. Bake at 300 degrees for 1 hour and 20
minutes or until set. Turn oven off and open oven door partially leaving
cheesecake in oven for 1 more hour. Cool on rack. Cover and chill or serve
at room temperature with hot tomato sauce. Sauce: Saute onion and garlic in
hot oil until tender. Add tomatoes (break up with hands or spoon) and rest
of ingredients, simmer about 20 minutes, uncovered until of desired
consistency. Remove bay leaf. Serve hot over slices of chilled or room
temperature cheesecake. P.S. I have used both shrimp already cooked and
shrimp I have had to cook depending on the price at the time.

Yields
1 Servings