For the base:
3 bags of cheese and onion crisps
100g crackers/water biscuits
Handful of breadcrumbs
75g butter, melted
For the filling:
100g bacon lardons
Small red onion, thinly sliced
1 fresh chili, finely chopped
2 cloves of garlic, finely chopped
200g soft cream cheese
100g Roquefort cheese
75g mature cheddar
200ml single cream
Pepper to taste
Pre-heat your oven to 160c and line a loose bottomed cake tin.
To make the base, put the crisps, crackers and breadcrumbs in the bowl of a food processor and blitz until they form crumbs.
Stir in the melted butter, and tip the mix into your tin. Use the back of a spoon to press the mix down so it evenly covers the base of the tin.
Leave to the fridge until you're ready to use it.
In a small frying pan, fry the lardons, onion, chili and garlic for 5 minutes, until the lardons are cooked and the onions are soft. Leave to one side while you prepare the filling
Put the eggs, cheeses, and cream into a blender and blitz until it's well mixed but still has a few chunks of cheese in it.
Now to assemble the cheesecake: take the tin out of the fridge and tip the contents of the frying pan onto the base. Pour the cheese mix over the lardons and sprinkle a little pepper over the top.
Bake for 40 minutes. After the 40 minutes, turn the oven off, and leave to cool in the oven for an hour with the door ajar before removing from the tin.