Crust:

4 oz. grated Parmesan cheese
1 cup Japanese Bread crumbs
1/2 cup French bread crumbs
1/2 cup pecans, plus additional for garnish, if desired
1/2 tsp. Creole seasoning
1/2-cup butter or margarine, melted

Filling

1 tbsp. olive oil
1 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup roasted red peppers, chopped
1/4 green onions, chopped
16 oz. cream cheese
12 oz. smoked Gouda cheese, grated
8 oz. goat cheese
4 oz. fresh Parmesan cheese, grated
1/2 cup heavy cream
4 eggs, beaten
2 lbs. crabmeat (other seafood and/or Andouille sausage may be substituted)

Crust:

Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground.

Remove and add butter until moist.

Press into bottom of springform pan and bake at 350 degrees for 15 minutes until brown.

Filling:

Preheat oven to 350 degrees. In a baking pan large enough to accomodate your springform pan, add an inch or so of water to make a water bath.

In skillet, sauté vegetables in olive oil until tender and set aside to cool.

In mixer, beat cream cheese, Gouda, goat cheese, and Parmesan until smooth. Add heavy cream and eggs.

Gently fold seafood and vegetables into cheese mixture.

Pour mixture into crust and place cheesecake pan into a water bath in a baking pan. Bake for 2 hours or until set.