I'd give credit for this recipe if I knew where I got it. Even people who think they don't like blue cheese often like this. The flavor is toned down by the cream cheese. Be sure to read the note at the end about re-sizing this recipe.
Preheat oven to 300 deg. Butter 9 inch springform pan; sprinkle cracker crumbs on bottom and sides.
Blend cheeses, eggs, flour, salt, and sour cream. (Easiest way is to use a food processor.) Fold or pulse in onions and walnuts. Pour mixture into pan. Bake 35 minutes, then check temperature of cake in center with an instant-read thermometer. Once it reaches 160 deg., it's done. (The original recipe has you bake it for an hour at 325, which is too hot and too long.) Cool and chill overnight. Garnish with parsley and tomato roses, or with additional chopped green onions, if desired. Serve at room temperature on crackers.
While people really like this stuff, they don’t eat a lot of it. I finally decided that I needed to make smaller ones, so I plan from now on to make 6” cakes, especially if I’m making another type of savory cheesecake to go with it. That size is roughly half the area of a 9” pan, so you can just divide the batter between two pans (if you want to have two cheesecakes, perhaps one for each of two serving tables) or just cut the above amounts in half and make just one small cheesecake. The 6” pan is going to give you a slightly thicker cheesecake, but it will be smaller and so should bake faster. Check for doneness at 20 minutes.
(Note: Above is an affiliate link; if you click through and purchase the item I will receive a small commission at no additional cost to you. NOTE THAT YOU WILL LAND ON THE PAGE WITH THE 4" SIZE--SELECT THE 6 x 2 3/4" OPTION TO GET THE CORRECT SIZE FOR THIS RECIPE.)