Directions:
Preheat oven to 350°.
In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter.
Press onto bottom of a greased 9-in. Springform pan. Place pan on a baking sheet. For cheesecake, in a large skillet, heat butter over medium-high heat.
Add red pepper, onion and carrot; cook and stir until tender.
Stir in seasonings. Cool slightly.
In a large bowl, beat cream cheese, cream until smooth. Add eggs; beat on low just until combined.
Fold in vegetable mixture, shrimp, crab, cod and Gouda cheese. Pour over crust.
Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes.
Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled.
In a small bowl, mix mayonnaise, mustard, Old Bay and Creole seasoning. Remove rim from springform pan.
Serve cheesecake with hot sauce and crackers.
I await your comments! Enjoy!
