LAYERED VEGETABLE CHEESECAKE

LAYERED VEGETABLE CHEESECAKE

1-1/3 cups dry breadcrumbs
1/3 cup butter or margarine, melted
2 (8 oz) pkgs Neufchatel cheese, softened
2 large eggs
1/3 cup all-purpose flour
8 oz sour cream
1/4 cup minced onion
1/4 tsp salt
1/4 tsp ground white pepper
3/4 cup shredded carrot
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
Cucumber dill sauce
Cucumber Dill Sauce:
8 oz plain yogurt
1/3 cup mayonnaise
1/2 cup chopped, unpeeled cucumber
1/4 tsp salt
1/4 tsp dried whole dillweed

• Combine breadcrumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring form pan.
• Set aside.
• Beat cheese at high speed of an electric mixer until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add flour and next four ingredients; beat until blended.
• Pour about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot.
• Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper.
• Top with 1/2 of remaining cream cheese mixture; top with red pepper.
• Top with remaining cream cheese mixture.
• Bake at 300 degrees F. for 1 hour or until set.
• Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour.
• Remove from oven and let cool completely.
• Cover and chill.
• Combine all ingredients of Cucumber dill sauce, stirring well.
• Cover and chill.
• Serve cheesecake with Cucumber dill sauce.
• Yield: 6 to 8 servings.