Preheat oven to 300~. In a small bowl, combine cracker crumbs and butter; set aside. Butter a 1.1/2-qt. dish or ovenproof mixing bowl; line the bottom with a circle of wax paper; butter wax paper; set aside. In a food processor fitted with a metal blade, finely chop onion. Add cream cheese, clams, eggs, sour cream, cheddar cheese, dill, salt and hot pepper sauce; process until smooth, about 45 seconds. Pour into prepared dish; sprinkle with reserved crumbs. Place dish in roasting pan. Transfer to oven; fill roasting pan with boiling water to a depth of 2". Bake until a knife inserted in cheesecake 1" from center comes out clean, about 1 hr. Turn off oven; let cheesecake remain in oven for 30 mins. Cool on a wire rack to room temp, about 1 hr. Cover and refrigerate until cold, 4 hrs. or overnight. To unmold, run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon slices and dill sprigs, if desired. Source: _The Best of Seasonal Celebrations_ by the United Dairy Assoc. Posted to MM-Recipes Digest V3 #234 Date: Tue, 27 Aug 1996 23:25:58 -0700 From: Julie Bertholf
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|Serving Size: 1 Cheesecake (1640g)|
|Recipe Makes: 1|
|Calories from Fat: 2424 (78%)|
|Amt Per Serving||% DV|
|Total Fat 269.3g||359 %|
|Saturated Fat 138.3g||692 %|
|Monounsaturated Fat 78.4g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 2769.9mg||852 %|
|Sodium 3867.1mg||133 %|
|Potassium 2388.2mg||63 %|
|Total Carbohydrate 75g||22 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 69.8g|
|Protein 109.4g||156 %|
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Calories per serving: 3115
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