1 1/2 tablespoons butter for pan
1/4 cup fine bread crumbs, toasted
1/4 cup finely grated cheddar cheese
6 ounces thinly sliced ham
1 1/2 pounds cream cheese, room temperature
3/4 pound sharp cheddar, grated
1 cup cottage cheese
3/4 cup chopped green onion
4 eggs
3 tablespoons jalapeno pepper, seeded and finely chopped
2 tablespoons milk
1 garlic clove, halved

Preheat oven to 325F. Butter 9 inch springform pan. Mix bread crumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.