Pate Cheesecake

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Pate Cheesecake

1 cup croutons, crushed
3 tablespoons butter, melted
1 package unflavored gelatin
1/2 cup cold water
2 (8-ounce) packages cream cheese, room temperature
8-ounces liver sausage
1/4 cup mayonnaise
2 tablespoons grated onion
1 tablespoon prepared mustard
1/4 cup lemon juice
3 tablespoons pimiento, chopped
Assorted crackers

Preheat oven to 350 degrees F. In a medium bowl, combine crushed croutons and butter. Press onto the bottom of a 10-inch springform pan. Bake 8 to 10 minutes or until light brown. Remove from oven and let cool.

In a small saucepan, soften gelatin in cold water. Over low heat, stir until gelatin is dissolved. Remove from heat and set aside.

In a large bowl, combine cream cheese, liver sausage, and mayonnaise; mixing until well blended. Gradually add soften gelatin. Stir in onion, mustard, lemon juice, and pimiento.

Spread mixture over baked crust in the springform pan. Cover with plastic wrap and press gently to pack mixture. Refrigerate several hours or overnight until firm.

To serve, uncover, remove pan sides, and invert onto serving plate. Serve with assorted crackers.

Serves many.