Layered vegetable cheesecake

1-1/3 cups dry breadcrumbs
1/3 cup butter or margarine, melted
2 (8 oz) pkgs Neufchatel cheese, softened (low fat cream cheese)
2 large eggs
1/3 cup all-purpose flour
8 oz sour cream
1/4 cup minced onion
1/4 tsp salt
1/4 tsp ground white pepper
3/4 cup shredded carrot
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
Cucumber dill sauce

Cucumber Dill Sauce:
8 oz plain yogurt
1/3 cup mayonnaise
1/2 cup chopped, unpeeled cucumber
1/4 tsp salt
1/4 tsp dried whole dillweed

Combine breadcrumbs and butter; press on bottom and 1 inch up sides of a
9-inch springform pan. Set aside. Beat cheese at high speed of an electric
mixer until fluffy. Add eggs, one at a time, beating well after each
addition. Add flour and next four ingredients; beat until blended. Pour

about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot.
Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper. Top
with 1/2 of remaining cream cheese mixture; top with red pepper. Top with
remaining cream cheese mixture. Bake at 300 degrees F. for 1 hour or until
set. Turn oven off, and partially open oven door; leave cheesecake in oven 1
hour. Remove from oven and let cool completely. Cover and chill. Combine all
ingredients of Cucumber dill sauce, stirring well. Cover and chill. Serve
this luncheon cheesecake with Cucumber dill sauce.

Makes 6 to 8 servings

Source Unknown