Salsa Cheesecake
| Yield: | 12 Servings |
| Categories: | Appetizers |
| 2 | tb | Butter or margarine; melted |
| 1/2 | c | Fine dry breadcrumbs; divided |
| 12 | oz | Cream cheese; softened |
| 4 | oz | Roquefort cheese; crumbled |
| 1 | c | Grated Parmesan cheese |
| 1 | ct | (8-oz) sour cream |
| 1/2 | c | Commercial (or homemade) salsa |
| 2 | tb | Flour |
| 4 | lg | Eggs |
| 1 | tb | Chopped fresh cilantro |
| 1 | tb | Minced fresh parsley |
| Garnish: Fresh cilantro leaves |
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