Have You A Recipe For Roquefort Cheesecake?

Yes, here's one:

Ingredients: 1 1/2 tablespoons of butter, 1/2 cup of toasted breadcrumbs, 1/4 cup of freshly grated parmesan, 1/2lb sliced bacon, 1 medium onion (minced), 1 3/4lb cream cheese at room temperature, 1/2lb Roquefort cheese, 4 eggs, 1/3 cup of whipping cream, 1/2 teaspoon salt, 2 drops of hot pepper sauce.

Make sure the oven is preheated to 325 F. Butter a 9 inch springform pan. Mix the breadcrumbs and the parmesan. Sprinkle the mixture in the pan, turning to coat. Put in the refrigerator. Using a medium heavy skillit, fry the bacon until it is crisp. Remove it from the pan using some tongs and use a paper towel/kitchen towel to drain it.

Pour of all but around 1 tablespoon of bacon fat from the skillit. Add the onion, cover and cook on low heat until translucent, stirring occasionally for about 10 minutes. Crumble the bacon and mix the cream cheese and roquefort in a processor or blender until smooth.

Add the cream, salt, eggs and pepper sauce and blend until smooth again. Blend in the bacon and onion. Don't blend too much - the filling should retain some texture. Pour into prepared pan. Place the pan in a roasting pan and add enough hot water to come halfway up the sides of the springform.

Bake for 1 hour 20 minutes. Turn off the oven and cool the cheesecake for around 1 hour, leaving the door ajar. Transfer to a rack and cool to room temperature before removing from the pan.