Categories: Cheese/eggs, Appetizers, Cheesecakes 
      Yield: 12 servings 
  
  1 1/2 tb Butter (for pan)                  1/2 lb Roquefort cheese 
    1/2 c  Breadcrumbs, toasted                4    Eggs 
    1/4 c  Freshly grated Parmesan           1/3 c  Whipping cream 
    1/2 lb Sliced bacon                      1/2 ts Salt 
      1    Medium onion, minced                2    To 3 drops hot pepper sauce 
  1 3/4 lb Cream cheese, room temp.        
  
  Preheat oven to 325.  Butter 9" springform pan.  Mix breadcrumbs and 
  Parmesan.  Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon 
  in heavy medium skillet until crisp. Remove from pan using tongs and drain 
  on paper towel.  Pour off all but about 1 T bacon fat form skillet. Add 
  onion.  Cover and cook over low heat until translucent, stirring 
  occasionally, about 10 minutes. Crumble bacon.  Mix cream cheese and 
  Roquefort in blender or processor until smooth. Add eggs, cream, salt and 
  pepper sauce and process until smooth. Blend in bacon and onion; filling 
  should retain some texture. Pour into prepared pan. Set pan in roasting 
  pan.  Add enough hot water to come halfway up sides of springofrm. Bake 1 
  hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with 
  door ajar.  Transfer to rack.  Cool to room temp. before removing from pan 
  and serving.