Bacon Spinach Cheesecake

1 1/4 cups whole grain rye crackers crumbs
1/3 cup butter or margarine melted
6 ounces bacon
1/2 cup minced onion
10 ounces pkg frozen spinach thawed, drained, squeezed dry and chopped
1 lb ricotta cheese
1 1/2 cups smoked Gouda cheese shredded (6 oz)
4 eggs
2 Tbl dry sherry
1/4 tsp white pepper
additional crumbled bacon (optional)

Preheat oven to 300°F. Combine cracker crumbs and butter; mix well. Press evenly onto bottom of an 8-inch springform pan. Set aside.

Cook bacon in large skillet until crisp; remove and drain, reserving 2 Tbl drippings in skillet. Crumble bacon and set aside.

Saute onion in bacon fat until tender. Stir in spinach cook uncovered, 3 minutes, stirring constantly. Cool.

Combine cheeses in a large mixing bowl; mix well. Add eggs one at a time, beating well after each. Stir in spinach mixture, reserved bacon, sherry and white pepper. Pour into pan.

Bake for 1 hour and 20 minutes or until center is set. Turn off oven; let cool in oven with door ajar for 1 hour.

Serve immediately, or cover and refrigerate until thoroughly chilled.