Blue Moon Cheesecake

Here is the recipe. I mainly used Emeril Lagasse's recipe, but with a couple of teensy changes.

Crust:
3/4 cup toasted walnuts and pecans (I added the pecans)
3/4 cup toasted bread crumbs
3 Tablespoons melted butter

Process the ingredients in a food processor and press into the bottom and party up the sides of a springform pan.

Filling:
2 8-oz packages cream cheese, softened
12-oz blue cheese, soft and crumbled
4 eggs
couple pinches cayenne pepper (my addition)
1 teaspoon dried rosemary or 1 Tablespoon fresh, chopped
2 small cloves garlic or 1 large, finely minced
salt and pepper

In a bowl combine the cheeses and mix until smooth. Beat in the eggs one at a time. Add the rest of the ingredients and blend. Transfer to the springform pan. Bake in a preheated 350 degree oven for 45 minutes to 1 hour, until lightly golden and set in the middle.

Chill before serving.

Emeril served his with a salad dressed with pear vinaigrette. I'm just going to take pears and apples to slice, plus some candied walnuts and maybe some dried cherries. You could make a compote or maybe add some figs to this. I recommend cutting it into smallish pieces, as opposed to regular slices. It's rich, decadent, and gooooooooood! Yes, I licked the bowl. ;)