| | Directions | | Preheat oven to 350°. Combine crust ingredients together and press onto bottom and up 1" sides of cheesecake pan. Wrap outside and bottom of cheesecake pan with two layers of foil. Mix cream cheese in large bowl with an electric mixer till creamy. On low speed add eggs, one at a time, till just mixed. Add flour, sour cream, sage, white pepper and cheese and mix. Pour into pan. Bake at 350° for 15 minutes, turn down oven to 225° and bake 1 hour and 15 minutes. Cool 30 to 35 minutes. |
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| Ingredients | | - |  | Cheesecake Crust |
| - | | 1 1/4 cups Ritz cracker crumbs |
| - | | 1/3 cup cheddar cheese |
| - | | 1/4 cup melted butter |
| - | | Cheesecake Batter |
| - | | 1 pound mild Italian sausage with casting (cooked) |
| - | | 1 onion, finely chopped |
| - | | 2 packages cream cheese (at room temp.) (8 ounce pkg) |
| - | | 4 eggs (at room temp.) |
| - | | 1/4 cup flour |
| - | | 8 ounces Sour Cream |
| - | | 1/2 teaspoon ground sage |
| - | | 1/4 teaspoon white pepper |
| - | | 2 cups shredded sharp cheddar cheese |
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