Crust

• 3 cups oyster crackers, crushed
• 1 cup grated Parmesan cheese
• 1/3 cup butter, melted

Filling

• 4 packages (8 ounces each) cream cheese, softened
• 4 eggs, lightly beaten
• 2 cups finely chopped fully cooked pulled pork with 1/4 cup of MUMBO Hickory Sauce mixed in
• 2 cups (8 ounces) shredded Swiss cheese
• 1/3 cup minced chives
• 1/4 cup minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• Assorted crackers

Directions

In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. spring form pan. Cover and refrigerate for at least 30 minutes.

In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined (mixture will be thick). Add your meat, Swiss cheese, chives, basil, salt and pepper; beat just until combined. Pour into crust. Sprinkle with reserved crumb mixture.

Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve chilled or at room temperature with crackers. Yield: 24-30 servings