Savory Spinach Cheesecake

Combine bread crumbs, butter and parmesan; press into an 8" springform pan. Bake at 350 degrees F for 10 minutes until lightly browned. Remove from oven; lower oven temperature to 300 degrees.

In a skillet saute onion until translucent. Add mushrooms and cook until they "sweat." Set aside to cool.

Cream the cheese, eggs, nutmeg, light cream and beer together until light and fluffy. Steam, drain and chop spinach coarsely. Squeeze in paper towels to remove excess liquid. Carefully fold mushroom mixture and spinach into cheese mixture. Pour into prepared crust and bake for 1 1/2 hours.

Turn off oven; set door slightly ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least 3 hours before removing from pan.