Cheesecake:

1 cup bread crumbs

1/2 cup butter, melted

1 pound crawfish

24 ounces cream cheese

3 eggs- 2 egg yolks

1/4 chopped parsley

1 chopped garlic clove

Lemon Juice

Topping:

2 tablespoons butter, melted

1 pound crawfish tails

1 can artichoke hearts, chopped small

1/2 cup Creole mustard

1/4 cup ketchup

3 tablespoons horseradish

Heat butter and 2 tablespoons of lemon juice in a skillet. Add crawfish and sauté for 15 minutes. Add artichoke hearts, Creole mustard, ketchup, horseradish, 1/8 cup parsley and season to taste. Cool then chill.

Cheesecake

Toss bread crumbs and butter until coated. Press into 10 inch springform pan.

Sauté crawfish for 15 minutes- season to taste. Cool and chop coarsely. Process cream cheese, eggs, egg yolks, lemon juice, parsley and garlic until blended.

Add crawfish and mix together. Put in pan and bake at 300 degrees for 1 hour and 15 minutes. Cool cheesecake, then spread on topping. Serve at room temperature.

Brenda Boudreaux, New Iberia