Layered Vegetable Cheesecake

1 1/3 c dry bread crumbs
1/3 c melted butter
2 packages (8 oz) cream cheese, softened
2 eggs
1 c sour cream
1/3 c all purpose flour
¼ c finely chopped onion
¼ t salt
¼ t white pepper
¾ c shredded carrots
¾ c diced green pepper
¾ c diced sweet red pepper 

Combine bread crumbs and butter.  Press onto the bottom and 1” up the sides of an ungreased 9” spring form pan.  Place pan on baking sheet.  In a mixing bowl, beat cream cheese and eggs.  Add sour cream, flour, onion, salt and pepper.  Pour 1 c into the crust, sprinkle with carrots.  Continue layering with 1 c cream cheese mixture, green pepper, another cup of cream cheese mixture, red pepper, then remaining cream cheese mixture. 

Bake at 300 for 1 hour or until set.  Turn oven off; cool cheesecake in oven for 1 hour with the door propped open.  Carefully run a knife between crust and sides of pan.  Cool completely at room temperature.  Chill at least 8 hours, just before serving remove sides of pan.  Garnish with vegetable and herbs.  Yield 12-14 servings.

Submitted by Sharon DeVries