Ingredients
1 cup dry bread crumbs1/4 cup butter, meltedFILLING:1 tablespoon butter1/2 pound baby portobello mushrooms, chopped1 garlic clove, minced1/3 cup chopped walnuts1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 teaspoon reduced-sodium soy sauce1/4 teaspoon white pepper2 packages (8 ounces each) cream cheese, softened1/2 cup plain Greek yogurt2 large eggs, lightly beatenAssorted crackers, baguette slices or sliced apples
Preparation
Preheat oven to 325°. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on baking sheet. Bake 15-17 minutes or until golden brown. Cool on a wire rack.
In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely.
In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed just until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet.
Bake 25-30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Serve with crackers.
