Crab Cheesecake (Modified By Molly)

Recipe Ingredients

1 cup	146g / 5.1oz	Ritz crackers, crushed
3 tablespoons	45ml	Butter - melted
2		Cream cheese - softened
3		Eggs
1/4 cup	59ml	Sour cream
1 teaspoon	5ml	Lemon juice - fresh
2 teaspoons	10ml	Onion - grated
1/4 teaspoon	1.3ml	Old bay or chowder seasoning
2		Tabasco sauce
1/8 teaspoon	0.6ml	Ground pepper - fresh
1 cup	62g / 2.2oz	Lump crabmeat - canned
1/2 cup	118ml	Sour cream

Recipe Instructions

Preheat the oven to 350F.

Mix together the crackers and butter. Pat into the bottom of a spring form pan. Bake for about 15 minutes. Set aside to cool. Reduce the oven to 325F. With an electric mixer beat cream cheese until fluffy. Add the eggs one at a time and continue beating. Add the 1/4 cup sour cream and beat until fluffy. Gently fold in the remaining ingredients, except the 1/2 cup sour cream.

Pour over crust and bake for 40 minutes in a 325F oven. Turn off the oven and allow to cool until the cake sets. Remove from the oven.

Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream.

Source:
The Travelin' Gourmet with modifications by Molly Walsh

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