Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
1 1/2 c Breadcrumbs
1/2 c Butter, melted
3 tb Grated parmesan cheese

--------------------------FILLING-------------------------------
24 oz Cream cheese, at room temp
5 Eggs, at room temperature
3 tb Onion, grated
1/2 ts Lemon extract
1/4 c Butter, melted
4 c Sour cream, at room temp
7 oz Black lumpfish caviar,
-rinsed and drained

For crust: Line bottom of 10-inch springform pan with waxed paper.
Mix crumbs, 1/2 cup melted butter and Parmesan in small bowl. Press
crumbs firmly against bottom and sides of springform pan. Refrigerate
pan while preparing filling.

For filling: Preheat oven to 350 degrees F. Mix cream cheese, eggs,
onion, and lemon extract in processor or blender until smooth. Blend
in 1/4 cup melted butter. Transfer to bowl. Stir in sour cream. Fold
in caviar.

Spoon filling into chilled crust. Bake 45 minutes. Turn off oven. Let
cheesecake stand in oven 15 to 20 minutes; filling will appear unset.
Remove from oven; cool to room temperature. Cover with plastic wrap
and refrigerate at least 12 hours before serving.

Source: created by Forager House, a Pennsylvania restaurant; printed
in Bon Appetit, August 1983; reprinted in Malla Pollack, Note:
Intellectual Property Protection for the Creative Chef, or How to
Copyright A Cake: A Modest Proposal, 12 Cardozo L. Rev. 1477, 1523
(1991).

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