Instructions: Garnish;
green onion curls, if desired
roasted red bell peppers, cut into shapes, if desired

Heat oven to 350 degrees. In a medium bowl, combine crushed crackers and butter and mix well. Press evenly in bottom of ungreased 9 inch springform pan. Bake for 8 to 10 minutes or until golden brown.

Beat cream cheese in medium bowl until light and fluffy. Add cream, Worcestershire sauce, mustard and eggs, beat until smooth and well blended. Stir in shredded cheese, roasted peppers and 1/2 cup green onions, mix well. Spread over baked crust. Bake at 350 degrees for 35 to 40 minutes or until center is set. Cool 30 minutes.

Loosen edges of cheesecake with small metal knife or spatula. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.

To serve carefully remove sides of pan. Place cheesecake on serving platter and garnish with green onion curls and red pepper cutouts. Surround cheesecake with apple and pear slices, or assorted crackers.

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