3 large eggs
2 tablespoons olive oil
2 cups Panko (Japanese) breadcrumbs
2 (8-ounce) packages Cabot Vermont Premium Cream Cheese, at room temperature or softened briefly in microwave
8 ounces Cabot Chipotle Cheddar or Cabot Habanero Cheddar, grated (about 2 cups)
Black Bean-Mango Salsa or favorite prepared salsa
PREHEAT oven to 350°F.
SEPARATE one large egg, placing white in medium bowl and reserving yolk. Add oil to egg white and whisk until well blended. Mix in breadcrumbs with fingertips until they evenly moistened and hold together when pressed.
SPREAD crumb mixture over bottom of 9-inch or 10-inch springform pan; press into even layer.
BAKE for 15 to 20 minutes or until golden brown. Set aside to cool slightly.
REDUCE oven to 325°F. In food processor or in bowl with handheld mixer, combine cream cheese, reserved egg yolk and remaining two eggs until smooth. Mix in cheddar just until combined. Gently spread mixture in even layer over baked crust.
RETURN to oven to bake for 25 to 35 minutes longer or just until set. Let cool to room temperature. Serve immediately, or cover and refrigerate until needed. Cut into wedges and served topped with spoonful of salsa.