Savory Cheesecake

The wine bar that we like to go to here in Scottsdale is called Uncorked, they serve this amazing Parmesan Cheesecake with slices of pear. Here is my attempt at their masterpiece.

1 cup parmesan cheese
1 cup breadcrumbs
5 tablespoons butter, melted
salt and pepper

For the topping:
1 tablespoon butter
1 leek, washed and finely chopped
4 oz. fresh morel mushrooms, washed
12 oz. fresh chevre
12 oz. softened cream cheese
1 cup crème fraîche
1 large egg, lightly beaten
1 tablespoon chopped fresh herbs such as tarragon, parsley or thyme (You can even use dried Italian herbs, but rehydrate them in a little white wine)
3 tablespoons flour
2 teaspoons salt
2 egg whites

Preheat the oven to 350º.
Combine the Parmesan cheese, breadcrumbs and the butter in a bowl. Season with salt and pepper. Press into the base of a 9” spring-form tin.
Heat the butter in a pan and add the leeks. Cook over a low heat to soften the leeks and then add the morel mushrooms. Cook for a couple of minutes. Allow to cool.
Place the chevre, softened cream cheese and the crème fraîche. Mix in the egg, chopped herbs, flour and salt. Then add the leeks and morels and combine.
Beat the egg whites until they form soft peaks and then fold into the mixture. Pour the mixture over the base. Place in the oven and bake for 45 minutes to an hour or until almost set. Cool in the oven for a further hour. Then chill in the fridge until ready to serve. Serve as an appetizer with pieces of crusty bread or with slices of pear & apple.