Savory Cajun Shrimp Cheesecake

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Cookoff
 * Prep: 25 minutes | Bake: 1 hour | Cook: 6 minutes | Cool: 1 hour 15 minutes |  Stand: 1 hour
 * Makes 12 to 16 servings

Ingredients

 * 1 lb unpeeled, uncooked medium shrimp
 * 1 (8 oz) package Zatarain's Jambalaya Mix (seasoned rice mix)
 * 2 tbsp butter
 * 1 small onion, sliced
 * 3 garlic cloves, chopped
 * 1 red bell pepper, diced
 * ½ (16 oz) package smoked sausage, diced
 * 1 tbsp Zatarain's Creole seasoning
 * ½ tsp cayenne pepper
 * 3 (8 oz) packages cream cheese, softened
 * ½ (8 oz) container sour cream
 * 2 tbsp cornstarch
 * 3 large eggs

Directions

 * 1) If frozen, thaw shrimp, peel and devein.
 * 2) Preheat oven to 350°F.
 * 3) Grease a 9-inch spring-form pan with butter.
 * 4) Prepare jambalaya mix per package directions, omitting meats.
 * 5) Press jambalaya mixture in bottom and up sides of prepared pan.
 * 6) Bake 10 minutes, remove and let cool.
 * 7) Melt 2 tbsp butter in a large skillet over medium heat; add onion and garlic, and saute 3 minutes or until tender.
 * 8) Stir in red bell pepper, next 3 ingredients, and shrimp.
 * 9) Cook, stirring often, 3 minutes or just until shrimp turn pink.
 * 10) Remove from heat, and let cool 15 minutes. Do not drain.
 * 11) Meanwhile, beat cream cheese, sour cream and cornstarch with a heavy-duty stand mixer, using paddle attachment, until blended and smooth.
 * 12) Add eggs, one at a time, beating until blended after each addition.
 * 13) Fold in cooled shrimp mixture.
 * 14) Pour batter into prepared crust, and smooth top of batter using a spatula.
 * 15) Place pan on an aluminum foil-lined jelly- roll pan.
 * 16) Bake 350°F for 50 minutes or until set.
 * 17) Turn off oven, let cheesecake stand in oven for 1 hour.
 * 18) Remove cheesecake from oven.
 * 19) Let cool on a wire rack 1 hour or until completely cool.
 * 20) Remove sides of spring-form pan.
 * 21) Cut cheesecake into 12 to 16 wedges.
 * 22) Serve at room temperature.