Smoked Salmon and Chive Cheesecake

Heat oil in a skillet over medium heat. Saute onions and garlic for 1 minute. Add bell pepper and saute one minute longer. Remove from heat and set aside.

In a mixer bowl, beat cream cheese until fluffy. Beat in one egg at a time until well combined. Beat in milk (cream), salt, and cheeses, scraping down sides of mixer bowl. Add onion pepper mixture, chives, Tabasco, Worcestershire sauce. Beat to combine. Add salmon and beat just until incorporated. Lightly oil the bottom and sides of an 8 inch springform pan.

Pour batter into pan. Bake in a preheated 350 degrees F oven for 45 minutes, or until the cheesecake is firm along sides but still slightly wiggly in the middle.

Remove from oven and cool. Cover and chill cheesecake for several hours or overnight.

Run a sharp knife around sides of pan, then remove pan sides. Cut into wedges and eat with a fork as an appetizer or surround the cheesecake with crackers.