- 6 tablespoons (3/4 stick) butter, melted
- 3 cups soup-and-oyster crackers (small saltine crackers)
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 4 8-ounce packages cream cheese, room temperature
- 7 large eggs
- 2 cups grated Swiss cheese (about 8 ounces)
- 1 cup 1/2-inch cubes ham
- 1/3 cup chopped fresh chives
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- Preheat oven to 300°F. Brush 9-inch-diameter springform pan with 1 tablespoon melted butter. Finely grind crackers in processor. Mix cracker crumbs, Parmesan and 5 tablespoons melted butter in medium bowl to blend. Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and up sides of prepared pan. Refrigerate while preparing filling.
- Using electric mixer, beat cream cheese and eggs in large bowl until smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet. Bake until filling no longer moves in center when pan is gently shaken, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)