Preheat oven to 180°C (350°F).Combine breadcrumbs, nuts and melted butter in food processor; mix well. Press mixture into sides and bottom of a 20 cm (8-in) spring form pan. Set aside.Beat grated Providence Oka and cream cheese together with electric mixer. Add eggs, one at a time. Beat well after adding each egg. Add garlic, tarragon salt and pepper. Mix together.Pour mixture into the crust and bake for 45 minutes, or until cheesecake is firm in the middle. Let stand 30 minutes before serving.

0 0 0 0

3/4 cup (190 mL) toasted breadcrumbs 3/4 cup (190 mL) toasted walnuts, chopped 3 Tbsp. (45 mL) unsalted butter, melted 3/4 lb (340 g) providence oka, in small cubes 1 1/4 lb (570 g) cream cheese 4 egg 1 garlic clove, crushed (optional) 1 tsp. (5 mL) fresh tarragon, minced or 1 ml (1/4 teaspoon) dried tarragon