Creole Shrimp & Crab Cheesecake

 Ingredients

• 3/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dill weed
• 2 tablespoons butter, melted

• CHEESECAKE:

• 2 tablespoons butter
• 1 medium sweet red pepper, finely chopped
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1/2 teaspoon dill weed
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup heavy whipping cream
• 1 tablespoon sherry or additional cream
• 4 large eggs, lightly beaten
• 1 pound peeled and deveined cooked shrimp, chopped
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup shredded Gouda cheese

• SAUCE:
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 teaspoon Creole seasoning
• Assorted crackers

Directions

• Preheat oven to 350°. In a small bowl, mix breadcrumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. spring form pan. Place pan on a baking sheet.
• For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.
• In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust.
• Bake 60-65 minutes or until centre is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
• In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from spring form pan. Serve cheesecake with sauce and crackers.