This recipe is from the Inn at Loretto in Santa Fe, New Mexico.
For the Crust:
For the Filling: For the Crab Fondue:
1/4 cup vegetable oil
1 cup shallots, finely minced
1 cup white wine
1 quart heavy cream
2 sprigs of fresh tarragon
8 ounces jumbo lump crab meat
Chopped tarragon for the garnish
For the Crust and Filling:
Pre-heat the oven to 350° F
Combine crust ingredients and press the mixture firmly into the bottom of a 9-inch springform pan.
Using the paddle attachment of an electric mixer, blend the cream cheese and avocado. Add the egg and continue beating until the mixture is smooth, about 4 to 5 minutes.
Add the cheese and season with salt and pepper.
Pour the filling into the springform pan and swirl in the ancho puree to create a marbled effect.
Bake the cheesecake in the pre-heated oven until firm, about 1 hour to 1 hour and 15 minutes. Cool thoroughly on a rack. Serve at room temperature with warm crab fondue (see recipe).
For the Crab Fondue:
Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.
Remove the tarragon and fold in the crab meat.
Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.