Avocado and Ancho Chile Cheesecake with Crab Fondue

Ingredients

For the Crust:

• 1 cup grated Parmesan cheese

• 1 cup breadcrumbs

• ½ cup unsalted butter, melted

For the Filling:

• 1 3/4 pound cream cheese

• 1 large egg

• ½ cup heavy cream

• 1 cup Monterey Jack cheese, grated

• 4 ripe avocados

• 1/4 cup ancho chile puree

• 1/4 cup vegetable oil

• 1 cup shallots, finely minced

• 1 cup white wine

• 1 quart heavy cream

• 2 sprigs of fresh tarragon

• 8 ounces jumbo lump crab meat

• Chopped tarragon for the garnish

Instructions

For the Crust and Filling:

Pre-heat the oven to 350° F

Combine crust ingredients and press the mixture firmly into the bottom of a 9-inch springform pan.

Using the paddle attachment of an electric mixer, blend the cream cheese and avocado. Add the egg and continue beating until the mixture is smooth, about 4 to 5 minutes.

Add the cheese and season with salt and pepper.

Pour the filling into the springform pan and swirl in the ancho puree to create a marbled effect.

Bake the cheesecake in the pre-heated oven until firm, about 1 hour to 1 hour and 15 minutes. Cool thoroughly on a rack. Serve at room temperature with warm crab fondue (see recipe).

For the Crab Fondue:

Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.