Smoked Whitefish Cheesecake

from Bob and Peg Christina

Crust:

 2 tablespoons Butter

 3/4 cup Bread Crumbs

 1/2 cup Parmesan Cheese

 1/2 teaspoon Fresh Dill

Blend above ingredients in food processor and sprinkle in 10 inch springform pan

Cake Mixture:

 3 tablespoons Butter or Margarine, melted

 2 packages (8 ounce) Cream Cheese, softened

 3 Eggs

 3/4 cup Sour Cream, divided

 7 ounces Smoked Whitefish, flaked

 1 teaspoon Fresh Lemon Juice

 1/2 teaspoon Onion Powder or 2 Tablespoons Grated Onion

 1/8 teaspoon freshly ground Black Pepper

 1/2 teaspoon Salt

In a mixer bowl, combine cream cheese, eggs and ¼ cup of sour cream.  Blend. Add smoked whitefish, lemon juice, onion and pepper.  Mix well and pour over crust. Bake at 325 degrees for 45 to 50 minutes until middle is set.

Remove from oven and run sharp knife around side of pan, loosening cake.  Cool on wire rack and remove side of pan. Spread top evenly with remaining ½ cup of sour cream.  Serve with crackers or melba toast.

Makes ample servings for 12.