Roquefort Cheesecake with Pear preserves & Pecans

Hands on time : 15 minutes --- Total time : ---6 hr ; or overnight Make 12 servings

1/2 -------------------cup pecans or walnut halves

2 ----------------------(8-oz) package cream cheese , softened

1 ----------------------(8-oz) package Roquefort cheese , chopped

1/2 -------------------cup sour cream

2 ----------------------tablespoons chopped fresh chives

1-----------------------tablespoon chopped fresh parsley

2 ----------------------large eggs

2 ----------------------tablespoons all-purpose flour

1/2 --------------------(11.5-oz) jar pear preserves

Crackers , seedless red grapes and assorted vegetables

1) Preheat oven to 350*F. bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant , stirring halway through . Reduce oven temperature to 325*F .

2) Beat cream cheese and next 4 ingredients at medium speed with an electric mixture until well blended . Add eggs , 1 at a time , beating just until yellow disappears after each addition ; fold in flour . Spoon cheese mixture into a lightly greased 7-inch springdorm pan .

3) Bake at 325*F for i hour or until set . Run a knife around outer edge of cheesecake to loosen from sides of pan . Let cool in pan on a wire rack 30 minutes , cover and chill 8 hours .

40 Remove sides of springform pan . Transfer cheesecake to a platter and spoon preserves over top ; sprinkle with pecans , serve with crackers , red grapes and assorted vegetables .

Make a good item for your brunch menu .