Asparagus & Ham Cheesecake

1 roll round buttery crackers, crushed

4 tablespoons butter or margarine, melted

1 (8-ounce) package cream cheese, softened

6 eggs

1 (8-ounce) container sour cream

3 cups finely shredded Swiss cheese

1 ½ cups diced, cooked ham

½ cup chopped green onions

1/3 cup plain flour

¼ teaspoon white pepper

1 (14-ounce) can asparagus pieces, drained

Yield:  1 9-inch cheesecake or 12 appetizer servings or side servings.

Combine cracker crumbs and butter; press into bottom of a 9-inch springform pan.  Bake at 350 F for 10 minutes.  Cool slightly and reduce oven temperature to 325 F.  Beat cream cheese with electric mixer until smooth.  Add eggs, beating well; add sour cream and continue beating until blended.  In a large bowl combine flour, Swiss cheese, ham and green onions; toss to coat.  Stir and combine two cheese mixtures.  Pour half of filling into pan.  Top with asparagus pieces; pour remaining filling on top.  Bake for 45-50 minutes or until center is set.  Turn off oven and let cheesecake sit in oven with door partially open another half hour.  Cover and chill if desired.  Warm in oven or microwave slightly before serving or serve at room temperature.  Serve with firm crackers, toasted cocktail bread, bagel or pita chips.