Savory Pepper Herb Cheesecake
|Dark rye breadcrumbs/Pumpernickel bread crumbs||1 1⁄4 Cup (20 tbs) (About 2 Fresh Slices, Processed In Blender / Food Processor)|
|Butter/Melted margarine||3 Tablespoon|
|Light ricotta cheese||15 Ounce (2 Cups, Sargento)|
|Half and half||1⁄2 Cup (8 tbs)|
|Papaya relish||2 Tablespoon|
Lightly grease sides of 8 or 9-inch springform pan.
Combine crust ingredients; press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, half-and-half and flour; beat until smooth.
Add eggs, one at