Ingredients
CRUST:1 large egg yolk, beaten1 cup all-purpose flour1/2 cup butter, softened2 teaspoons grated lemon zest1/2 teaspoon saltFILLING:3 packages (8 ounces each) cream cheese, softened3 tablespoons all-purpose flour4 large eggs, lightly beaten1 cup grated Parmesan cheese2/3 cup minced fresh parsley1 small onion, chopped1/2 cup chopped pepperoni2 tablespoons lemon juice1 tablespoon each minced fresh basil, tarragon and oregano or 1 teaspoon each dried basil, tarragon and oregano1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed2 garlic cloves, minced1 teaspoon salt1/2 teaspoon hot pepper sauceAssorted crackers
Preparation
In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust.
Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers.
