Instructions: Heat oven to 350 degrees.

Combine Parmesan, bread crumbs and butter in a small bowl; press mixture over bottom of a 9-inch springform pan.

Heat oil in a medium skillet over high heat. Add the onions and the green and red peppers and saute, stirring and shaking skillet for 2 minutes. Stir in salt and pepper, saute for 1 minute and remove from heat.

Beat together cream cheese and eggs with an electric mixer in a large bowl until very thick and frothy, about 4 minutes. Beat in cream, Gouda, sauteed vegetables and smoked salmon until thoroughly incorporated and creamy, about 2 minutes.

Pour filling over crust and bake until firm, about 1 hour 15 minutes. Let cool to room temperature. Refrigerate at least 6 hours or overnight.

Remove cheesecake from refrigerator about 1 hour before serving. To serve, cut cheesecake in wedges with a warm knife.

This recipe yields 12 to 16 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.