Spinach-Mushroom Cheesecake

Grease bottom and sides of a 9-inch springform pan with butter. Dust sides of pan with 1 tablespoon breadcrumbs. Combine remaining breadcrumbs and 2 tablespoons melted butter. Firmly press into bottom of pan. Set aside.

Drain spinach on paper towels. Set aside. Cook chopped mushrooms, chopped onion, and minced garlic in remaining 2 tablespoons melted butter in a large skillet over medium-high heat, stirring constantly, 3 minutes or until crisp-tender. Stir in spinach and pimento. Set aside. Beat cream cheese at medium speed with an electric mixer until creamy.

Add feta cheese, beating until blended. Gradually add milk, beating at low speed until blended. Add eggs, one at a time, beating after each addition. Stir in spinach mixture, salt, and remaining ingredients.

Pour into prepared pan. Bake at 300 degrees F for 1 hour or until almost set. Turn oven off, and partially open oven door. Leave cheesecake in oven 1 hour. Remove cheesecake from oven, and let cool completely on a wire rack. Cover and chill until serving time. Serve cheesecake with crackers.