Ham and Asparagus Cheesecake
(from Southern Living Magazine)

Ingredients

1 sleeve of round buttery crackers, crushed (I use Ritz)

6 tablespoons butter or margarine, melted

1 (8-opunce) package cream cheese, softened

3 large eggs

1 (8-ounce) package cream cheese, softened

1/4 cup all-purpose flour

1/4 teaspoon pepper

2 cups (8-ounces) shredded Swiss cheese

1-1/4 cups diced cooked ham

2 (10-1/2 ounce) cans asparagus pieces, drained and chopped

4 green onions, minced

Directions

Stir together cracker crumbs and melted butter, and press crumb mixture into bottom of a 9-inch springform pan..

Bake crumb mixture at 350 degrees for 10 minutes and cool on a wire rack. Reduce oven temperature to 300 degrees.

Beat cream cheese at medium speed with an electric mixer for 2 or 3 minutes or until light and fluffy.

Add eggs, 1 at a time, beating well after each addition. Add sour cream, flour and pepper, beating until blended. Stir in Swiss cheese.

Pour one-third of cheese mixture into prepared pan and sprinkle evenly with ham.

Pour half of remaining cheese mixture evenly over ham and sprinkle with asparagus and onions. Top evenly with remaining cheese mixture.

Bake at 300 degrees for 1 hour or until center of cake is set. Turn off oven and let cake stand in oven.

Cover and chill, if desired.

Makes 1 (9-inch) cheesecake