Instructions: Preheat oven to 300 . In a small bowl, combine cracker crumbs and butter; set aside. Butter a 1.1/2-qt. dish or ovenproof mixing bowl; line the bottom with a circle of wax paper; butter wax paper; set aside. In a food processor fitted with a metal blade, finely chop onion. Add cream cheese, clams, eggs, sour cream, cheddar cheese, dill, salt and hot pepper sauce; process until smooth, about 45 seconds. Pour into prepared dish; sprinkle with reserved crumbs. Place dish in roasting pan. Transfer to oven; fill roasting pan with boiling water to a depth of 2". Bake until a knife inserted in cheesecake 1" from center comes out clean, about 1 hr. Turn off oven; let cheesecake remain in oven for 30 mins. Cool on a wire rack to room temp, about 1 hr. Cover and refrigerate until cold, 4 hrs. or overnight. To unmold, run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon slices and dill sprigs, if desired.

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