Best excuse to eat cheesecake for breakfast.

Crust Ingredients:

• 6 tbsp. unsalted butter, softened
• 2 cups bread crumbs
• 1 cup pecan halves, pieces
• 1 cup parmesan cheese, shredded

Filling Ingredients:

• 3, 8 oz. packages of cream cheese softened
• 1 cup whole milk ricotta
• 6 extra large eggs
• 1 cup black forest ham, dice
• 2 cups gruyere cheese, shredded
• 1/3 cup chopped chives
• 1 tsp. salt
• Dash pepper

Directions:

Pre-heat oven to 300 degrees. Butter the 10-inch spring form pan. In a food processor combine bread crumbs, pecans, parmesan cheese and softened butter. Pulse until pecans are all incorporated and form a crumb mixture. Reserve a generous half cup of crumbs. Press crumbs into the bottom and up the sides of the pan. Refrigerate while making filling.

In the bowl of a mixer, mix the cream cheese until smooth and fluffy. Add ricotta and continue to mix. Scrap down the sides of the bowl as needed. Add eggs, one at a time, just mixing a little after each. Scrape down sides again. Fold in cheese, ham, chives, and salt. Pour into crust. Sprinkle the reserved crumbs evenly over filing. Place springform pan on a baking sheet and bake for about one hour and 45 minutes until middle is set. Allow to set for 15 minutes after pulling out of the oven. Serve warm.

NOTE: If made in advance, cool completely and refrigerate. Take out an hour before serving and reheat for 20 minutes at 325 degrees.