2/3cuproasted red pepper and peach jamor another jam of your choice
Crackers for serving
Preheat oven to 325 degrees F.
Add cream cheese, Roquefort cheese, sour cream, chives and parsley to a large bowl and beat with an electric mixer until well blended and smooth. Add eggs, 1 at a time, beating just until the yellow disappears after the addition of each egg. Add flour and mix well.
Spoon mixture into a 7-inch springform pan which has been lightly greased.
Bake for 1 hour or until set. Run a knife around the outer edge of the cheesecake to loosen it. Let cool in the pan on a wire rack for 30 minutes. Cover and chill for 8 hours before serving.
Remove the sides of the pan and transfer the cheesecake to a serving platter. Spoon preserves over the top of the cheesecake and top with pecans. Serve with crackers. Enjoy!