Salsa Cheesecake

I am really having fun finding savory cheesecake recipes. It doesn't look like I'll be baking any soon though since cream cheese is $2 a box! I'll have to make some more yogurt cheese.

Salsa Cheesecake

2 tablespoons butter -- melted
1/2 cup fine dry bread crumbs -- divided
12 ounces cream cheese -- softened
4 ounces roquefort cheese -- crumbled
1 cup Parmesan cheese -- grated
8 ounces sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1 tablespoon fresh cilantro -- chopped
1 tablespoon fresh parsley -- minced

• Brush bottom and side of 9 inch springform pan with butter.
• Sprinkle with 1/4 cup breadcrumbs.
• Beat cream cheese and Roquefort in large mixing bowl until creamy.
• Add Parmesan cheese and next 3 ingredients beating until blended.
• Add eggs, one at a time, beating until yellow disappears.
• Pour mixture into prepared pan.
• Sprinkle with remaining 1/4 cup bread crumbs.
• Sprinkle with chopped cilantro and parsley.
• Bake at 300 degrees for 1 hour and 5 minutes or until almost set.
• Turn off oven.
• Partially open oven door, and let cheesecake cool in oven for 1 hour.
• Let cool completely in pan on wire rack.
• Carefully remove sides of springform pan.
• Serve at room temperature, or cover and chill thoroughly.
• Garnish with salsa & cilantro if desired.
• Serve with assorted crackers & chips.