Artichoke and Wisconsin Blue Cheesecake

Servings: 14-16 servings

Ingredients:
Butter
3 tablespoons seasoned dry breadcrumbs
2 8-ounce packages Cream Cheese, softened
2 cups (12 ounces) Wisconsin Buttermilk Blue Cheese, crumbled
1-1/3 cups dairy sour cream, divided
3 eggs
3 tablespoons butter
1 large shallot, minced
1 tablespoon EACH: fresh basil, minced, fresh oregano, minced OR 2 teaspoons EACH: dried basil and oregano
1/4 teaspoon white pepper
1 cup chopped artichoke hearts, drained well
Quartered artichoke hearts for garnish, if desired

Cooking Directions:
Preheat oven to 375°F. Butter bottom and sides of a 9-inch springform pan. Sprinkle with breadcrumbs. Refrigerate.

Beat cream cheese in large mixer bowl until light and fluffy. Stir in Blue Cheese and 2/3 cup sour cream. Beat in eggs. Sauté shallot in butter until tender, about 5 minutes. Stir shallot into cheese mixture along with herbs and pepper. Fold in artichoke pieces. Pour into prepared pan. Bake 35-45 minutes, or until puffed and golden brown. Cool 10 minutes.

Spread remaining sour cream over top. Garnish with artichoke quarters. Bake 5 minutes. Cool to room temperature on wire rack. Refrigerate several hours or overnight. To serve, place on serving plate. Carefully run knife around outer edges; remove sides of pan. Spread on mild-flavored crackers, such as water crackers.