Miso Parmesan Cheesecake

1.Preheat the oven to 325°F (165°C).

Crust preparation In a food processor, pulse the savory crackers until finely ground.

3.Add the melted butter to the ground crackers and mix until well combined.

4.Press the cracker mixture into the bottom of a 9-inch (23 cm) springform pan to create the crust.

Filling preparation In a large mixing bowl, combine the cream cheese, Parmesan cheese, white miso paste, sour cream, flour, and eggs. Mix until smooth and creamy.

6.Fold in the chopped chives into the cream cheese mixture.

7.Pour the cream cheese mixture over the crust in the springform pan.

Baking Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and golden brown on top.

9.Remove from the oven and let cool to room temperature.

Chilling Chill in the refrigerator for at least 2 hours, or overnight, before serving.

Serving Serve the Miso Parmesan Cheesecake with crackers or bread.