Smoked Salmon Cheesecake

Crust:
1 c parmesan - fresh grated
1 c bread crumbs
0.5 c butter - melted

Filling:
1 Tbsp olive oil
1 c onions - chopped
0.5 c green peppers - chopped
0.5 c red peppers - chopped
2 tsp salt
black pepper
-
1.75 lb cream cheese
4 eggs
-
0.5 c cream
5 oz grated smoked gouda
1 lb smoked salmon - chopped

=Crust: mix together.

Filling: Saute 1. for 3 mins. Beat 2. till thick, appr 4 mins. Add rest, beat 2 mins. In 9in springform appr 1hr 15mins. Serve hot or at room temp.