Hot Spinach Cheesecake

Directions

1. 1
   Melt butter in saucepan, add biscuit crumbs, press evenly over base of 20cm springform tin, refrigerate 30 minutes.
2. 2
   Pour filling over biscuit base, stand on oven tray, bake in moderately slow oven for 1 1/4 hours or until golden brown and set.
3. 3
   Sprinkle with cheese, stand for 10 minutes before cutting.
4. 4
   SPINACH FILLING: Boil, steam or microwave spinach until just tender, drain.
5. 5
   Press excess liquid from spinach, chop spinach roughly.
6. 6
   Cook bacon and onion in frying pan, stirring constantly until onion is soft.
7. 7
   Beat cheeses in small bowl with electric mixer until smooth.
8. 8
   Add sour cream and eggs, beat until combined.
9. 9
   Transfer to large bowl and stir in spinach and bacon mixture.