Smoked Salmon And Gruyere Cheesecake

Preheat oven to 325 degrees F. Butter an 8- or 9-inch springform pan, using about 1 1/2 tablespoons butter. Use springform pan with tight seal to avoid leakage.

In a small bowl, combine bread crumbs, 1/4 cup Gruyere and dill. Toss to blend. Sprinkle in prepared pan, turning and tapping to coat evenly. Chill while preparing filling.

Melt remaining butter in heavy skillet with lid over low heat. Add onion. Cover and cook until soft, stirring occasionally, about 10 minutes. Set aside.

In a food processor, blend cream cheese until smooth. Add eggs, remaining Gruyere, half-and-half and salt. Process until smooth. Gently stir in onion and salmon (reserve 2 tablespoons) by hand. Pour into prepared pan. Top with reserved salmon.

Set springform pan in large roasting pan. Fill roasting pan with enough water to come halfway up side of springform pan.

Bake for 1 hour and 20 minutes. Turn off oven and cool cheesecake in oven, with door ajar, 1 hour.

Transfer pan to rack and cool to room temperature before removing sides of pan. Store in refrigerator and bring to room temperature before serving.

Best served 24 to 36 hours after baking.