Cheddar-Chile Cheesecake

1 1/2 tablespoons butter
1/4 cup fine breadcrumbs, toasted
1/4 cup Cheddar cheese, finely grated
6 ounces ham, thinly sliced
1 1/2 pounds cream cheese (at room temperature)
3/4 pound sharp Cheddar cheese, grated
1 cup cottage cheese
3/4 cup chopped scallions
4 eggs
3 tablespoons jalapeño pepper, minced
2 tablespoons milk
1 clove garlic, halved

Preheat oven to 325 degrees F. Butter a 9-inch springform pan.

Mix breadcrumbs and the 1/4 cup Cheddar cheese. Sprinkle mixture into pan, turning to coat. Refrigerate.

Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake for 1 1/4 hours.

Turn oven off and cool cheesecake about 1 hour with door ajar.

Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

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Desert Gardens Gourmet Southwest Chicken Chowder

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Corn and potatoes, green chile, celery and onions with the perfect blend of Desert Gardens seasonings all go into our Southwest Chicken Chowder - add milk, water, a little sour cream and 8 oz of cooked chicken to create an unforgettable meal - top with shredded cheddar cheese, sausage or clams to kick this dish up to the next dimension!