Instructions: Combine breadcrumbs and butter; press on bottom and 1 inch up sides of a 9 inch spring form pan. Set aside. Beat cheese at high speed of an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.

Add flour and next four ingredients; beat until blended. Pour about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot. Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper. Top with 1/2 of remaining cream cheese mixture; top with red pepper. Top with remaining cream cheese mixture. Bake at 300 degrees F. for 1 hour or until set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Remove from oven and let cool completely. Cover and chill. Combine all ingredients of Cucumber dill sauce, stirring well. Cover and chill. Serve this luncheon cheesecake with Cucumber dill sauce.

Yield: 6 to 8 servings.

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