Not tried, but yet another recipe in (of all things) a Birds & Bloom's
magazine insert.

Blue Cheese Walnut Cheesecake

2 pkgs. (8 oz. each) cream cheese, softened
8 oz. crumbled blue cheese
2-1/4 c. sour cream, divided
3 eggs
1/4 tsp. pepper
1/2 c. chopped walnuts, toasted
Garnish: Red grapes, sliced star fruit, fresh herbs (optional)
Assorted crackers

In a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup
of sour cream until blended. Add eggs. Beat with a hand mixer on low speed
until just combined. Stir in pepper. Pour into a greazed 9-inch springform
pan. Bake at 325F for 25-30 minutes or until center is almost set. (The
top may crack.) Let stand on a wire rack to cool for 5 minutes. Spread
with remaining sour cream and bake 5 minutes longer.

Cool on a wire rack 10 minutes. Carefully run a knife around the end of the
pan to loosen. Cool for 1 hour longer. Remove sides of pan. Sprinkle with
toasted walnuts. Garnish with grapes, star fruit and any herbs desired.
Serve with crackers. Refrigerate leftovers. Serves 26 (HA! RIGHT!)