2 Tablespoons unsalted butter 6 Tablespoons Parmesan cheese, grated 2 Tablespoons vegetable oil 1/3 cup onion, finely chopped 2/3 cup red bell pepper, finely chopped 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1-1/2 pounds cream cheese, at room temperature 4 large eggs, at room temperature 8 ounces gf smoked salmon 2 Tablespoons dill, chopped 1/2 cup Harvarti cheese, grated or minced 1/3 cup cream
Preheat oven to 350 degrees F. Position a rack in the center of the oven.
Melt butter and brush butter all over the inside of an 8" springform pan.
Wrap aluminum foil around pan, covering bottom entirely and having foil come up to top of sides of pan. (This step is to prevent water from getting into pan while it is baking in a water bath).
Pour Parmesan cheese into pan; tilting pan so that cheese covers pan bottom and half way up sides.
Heat a large skillet over medium heat and add oil. When oil is hot, add onion and red pepper. Cook until softened, stirring occasionally. Add salt and pepper and remove from heat and let cool.
In a large bowl, beat cream cheese until smooth. Add onion mixture. With mixer running, add eggs, one at a time, just until blended. Add salmon, dill, Havarti and cream; mix until blended.
Spread evenly into springform pan and place in a large roasting pan. Fill with hot water half way up springform pan.
Bake about 1-1/2 hours or until edges are puffed and golden. Run a knife around edge of the cheesecake to release it from pan. Cool completely on a wire rack. Remove sides of pan and cover with plastic wrap. Refrigerate for 4 hours or over night.
To serve, cut into thin slices and serve with gf crostini or gf crackers.