This can be served as a hors d'oeurve, and on the baked potato the next day.
Mmmmm.

Savory Cheesecake
Printer version of this recipe

1 ounce bread crumbs
1 ounce parmesan cheese
3 8 1/2 ounce packages cream cheese
1 cup heavy cream
8 ounces bleu cheese
4 large eggs
1 pound bacon
1 cup chopped onion
Tabasco, salt and pepper, cayenne or jalepeño powder

Preheat oven to 325°.
Mix bread crumbs and parmesan and shake in greased springform pan to form a light crust.
Brown and crumble bacon, reserving 1 tablespoon of drippings.
Sauté onion in bacon drippings.
Mix cream cheese, bleu cheese, eggs and cream until smooth.
Add onion, bacon and seasonings and mix well.
Pour into springform pan.
Bake in a boiling water bath for 40 minutes, then turn off the oven for one hour.

Remove from oven and let cool.
Serve at room temperature.
Improves with a couple day's aging in the refrigerator.