Finished Version:
http://img703.imageshack.us/img703/1...cheesecake.jpg

Plated:
http://img12.imageshack.us/img12/957...esecakesli.jpg

The original tart shell I made shrunk up too much and pulled away from
the sides (I don't bake!), so it was back to Plan A: A store-bought
deep dish pie crust.

I took liberties with the recipe that Dimitri posted (From Land of
Lakes), almost doubling the recipe for the large pie crust, lowering
the bake temperature and increasing the bake time. I added 1/2 cup of
finely chopped country ham (could have used more), 1 ts of dill and 1
TB of dried chives. And used milk and butter instead of cream. It
was fluffier and lighter than I expected - practically a soufflé. The
green onions can go inside in place of the chives, but I liked the
texture of them fresh at the end. It gets three thumbs up (due to
toxic waste accident). I'll do this again when I have musgovian blue
cheese and ham. Highly recommended. If you don't like the looks or
sounds of it, then your written comment isn't really necessary. This
is for people with open minds who like food.

The final recipe was:

1 deep pie crust - home made or store-bought, poked and par-baked at
375F until lightly brown.

Filling
1 14-ounces of cream cheese, softened (1-3/4 8oz packages)
1 cup crumbled "generic" blue cheese (American, nothing fancy)
1/2 cup whole or 2% milk
2 tb butter (softened)
2 large eggs
2/3 cup finely diced/shredded country or other dry, leftover ham
1 ts dried dill
1 TB dried chives or 3TB fresh chives (minced)
1/4 ts coarse ground white pepper
Roasted red peppers (chopped or strips) for garnishing top
2 tablespoons chopped fresh parsley
3 green onions
3 tablespoons pine nuts or your favorite chopped nuts (optional)

Directions

Pre heat oven to 350°F.

Combine cream cheese, butter, milk and blue cheese in large bowl. Beat
at medium speed, scraping bowl often, until creamy. Continue beating,
gradually adding eggs, ham, pepper, dill and chives, Beat at least 1
minute longer. Spread into baked pastry. Sprinkle or decorate with
roasted red pepper and pine nuts (if used).

Bake for 30-35 minutes or until center of pie has set and lightly
browed around the edges. Sprinkle with sliced green onions and
parsley. Let stand 20 minutes before serving. Cut into wedges. Cover;
store refrigerated.

-sw