Shrimp gruyere Cheesecake

Combine cracker crumbs and 1/4 cup melted butter; press mixture evenly onto the bottom of a 9-inch springform pan. Set aside Peel, devein, and chop shrimp. Cook shrinp, green pepper, red pepper, onion, and garlic in the 3 Tbsp. of butter in a large skillet over medium-high heat, stiring constantly, for 4 to 5 minutes or until shrimp are done and veggies are tender. Drain well and set aside. Beat cream cheese and mayonnaise at high speed until creamy; add eggs, one at a time, beating after each addition. Gradually add milk, beating well at low speed just until blended. Stir in shrimp mixture, Gruyere cheese, and white pepper. Pour mixture into prepared pan. Bake at 300 F for 80 minutes or until set. Turn oven off and let cheesecake sit in the overn for 1 hour. Cool completely on a wire rack;cover and chill through (at least 4 hours is needed - 8 hours is best if you have the time). I topped this with strips of roasted red pepper and some whole shrimp. The recipe calls for serving this with warm Italian Tomato Sauce. I made a mixture of tomato sauce and fresh grated horseradish instead.