I was looking for savory cheesecake recipes one time, and Candy Little of Kansas sent me a recipe for "Savory Cheesecake" from an historic book in her cookbook collection. The book is Beyond Parsley, published by the Junior League of Kansas City, Missouri. The publisher is Ashcroft Inc, of Kansas City, Missouri. This book was published in 1939!

Savory Cheesecake

8-inch round spring form pan, buttered
preheat oven to 300°
50 appetizer servings, can be halved

1/3 c fine bread crumbs
1/4 c grated Parmesan cheese
3 and 1/2 8-os pkgs cream cheese
4 large eggs
1/2 c heavy cream
1/2 lb bacon
1 medium onion, finely chopped
1/2 lb blue cheese, crumbled (Roquefort, Stilton, gorgonzola)
salt and freshly ground pepper to taste
2-3 drops Tobasco sauce

1. Sprinkle bread crumbs and Parmesan cheese in a buttered, watertight*, 8-inch round spring form pan. Set aside. (*See Candy's remarks on page 3 on how to make a pan watertight.)
2. Combine cream cheese, eggs, and cream in mixer.
3. Sauté bacon until crisp. Drain and chop finely.
4. Reserve 1 T drippings and sauté onion until clear.
5. Add onion, bacon, blue cheese, salt and pepper, and Tobasco to cream mixture.
6. Pour into the prepared pan. Set pan inside a larger one; pour boiling water 2 inches deep into larger pan.

Bake 1 hour and 40 minutes at 300°. Turn off oven and let "cake" set for 1 hour.

Remove pan from water and cool at room temperature for 2 hours.