1 (10 oz.) pkg. frozen chopped spinach, thawed
1/4 c. plus 1 tbsp. butter, melted
1 1/3 c. fine, dry bread crumbs
3 (8 oz.) pkgs. cream cheese, softened
1/4 c. whipping cream
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. red pepper
4 eggs
1 c. (4 oz.) shredded Gruyere cheese
3 tbsp. minced green onions
1 c. finely chopped ham
3 tbsp. butter
1/2 lb. fresh mushrooms, chopped
1/4 tsp. salt
1/4 tsp. pepper

Drain spinach well, pressing between paper towels until barely moist. Set spinach aside.

Combine melted butter and bread crumbs, mixing well. Press into bottom and up sides of a well-greased 9-inch springform pan. Bake at 350 degrees for 8 minutes; let cool.

Combine cream cheese, whipping cream, 1/2 teaspoon salt, nutmeg, and red pepper in container of an electric blender or food processor. Cover and process on low speed 1 minute or until smooth. Add eggs, and process until smooth.

Combine Gruyere cheese and half the cream cheese mixture in a medium bowl; set aside. Combine spinach, onions, and ham with remaining cream cheese mixture; stir well. Set aside.

Melt 3 tablespoons butter in a medium saucepan; add mushrooms, 1/4 teaspoon salt and pepper. Cook over low heat, stirring frequently, 5-8 minutes or until mushrooms are tender. Set aside.

Pour spinach mixture into prepared crust. Layer mushrooms over spinach mixture. Carefully pour remaining Gruyere mixture over mushrooms. Place cheesecake on a baking sheet. Bake at 325 degrees for 1 hour and 15 minutes. Turn oven off and partially open oven door; leave cheesecake in oven 1 hour. Let cool to room temperature on a wire rack. Yield: 12 servings.