2 (8 oz.) pkgs. cream cheese, soft
2 1/2 c. sour cream, divided
1/8 tsp. white pepper
1/2 c. chopped pecans
Red bell peppers or whole pimento
Crackers and cocktail rye bread
8 oz. blue or Roquefort cheese, crumbled
3 eggs
1/4 c. minced green onions
Green onion tops

Beat cheese until light and fluffy, about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs one at a time, beating well after each addition. Stir in nuts and chopped onion. Pour into buttered spring form pan (9 inch). Bake at 300 degrees for 60-70 minutes.

Test with a knife as for custard. Cool 5 minutes. Spread with 1 1/2 cups sour cream and return to oven for 10 minutes. Cool completely and refrigerate overnight. Decorate top with flowers cut from bell peppers or pimentos. Use onion tops for stems.