1 tbsp. butter
6 eggs
1/2 c. heavy cream
1/4 c. grated Parmesan cheese
1/2 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. sharp Cheddar cheese
11 oz. cream cheese (1, 8 oz. & 1, 3 oz.)

Butter 5 cups souffle dish or other deep dish. Place eggs, cream, Parmesan, mustard, salt and pepper in container of blender. Whirl until smooth. Cut Cheddar cheese in small pieces and add piece by piece to mixture in blender while motor is running. Cut cream cheese into pieces and add to blender. When all cheese has been added, whirl mixture on high speed for 5 seconds.

Pour souffle mixture into prepared dish. Bake at 375 degrees for 45 minutes, for a soft, liquidy center or 50 minutes for a firm souffle. Top will be golden brown. Serve immediately. Can refrigerate, then add 5-10 minutes extra baking time.