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1
Heat oven to 350°F. In medium bowl, combine crushed crackers and butter; mix well. Press evenly in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until golden brown.
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2
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 1/4 cup green onions; mix well. Spread over partially baked crust.
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3
Bake at 350°F. for 35 to 40 minutes or until center is set. Cool 30 minutes.
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4
Loosen edges of cheesecake with small metal spatula or knife. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
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5
To serve, carefully remove sides of pan. Place cheesecake on serving platter. Garnish with green onion curls and roasted pepper cutouts. Surround cheesecake with apple and pear slices or assorted crackers.
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