Creole Cheesecake

Shrimp Cheesecake Crust: 
4 oz grated Parmesan cheese 
1 C Panko bread crumbs 
1/2 C pecans  
1/2 tsp Creole seasoning 
1/2 C melted butter 

Preheat oven to 300 degrees. Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground. Stir in butter until moist and press into the bottom of a 9 inch spring form pan and bake at 325 degrees for 15 minutes. Remove to cool. 
*Note, I used individual ramekins in a water bath instead of the spring form pan. 

Filling: 
2 (8 ounce) packages of cream cheese, softened 
12 oz grated, smoked Gouda cheese 
4 oz grated Parmesan cheese 
1 C chopped onion 
1/4 C chopped celery
1/4 C chopped green pepper 
1/2 C chopped smoked or roasted red peppers 
2 jalapeno peppers seeded and chopped 
1/4 C chopped green onions 
2/3 C cream 4 eggs, beaten 
1 pound chopped shrimp 
1/3# chopped Andouille sausage 

Prepare pan by wrapping the outside with foil. Place the spring form pan into a water bath (after pan is wrapped with foil, place in a bigger pan and put a couple inches of water in the larger pan.) Sauté the vegetables, shrimp, and sausage in a skillet until tender and shrimp is almost done. Set aside to cool. 
Meanwhile, with an electric mixer, beat the cheeses together until smooth. Add the eggs one at a time and blend after each addition. Blend in the heavy cream. Gently fold the seafood, sausage, and vegetables into the cheese mixture and pour into the crust (wrapped pan in the water bath). 
Bake for 1 1/2 to 2 1/2 hours or until set. 
*Note, I used individual ramekins in a water bath instead of the spring form pan to speed cooking.