gorgonzola cheesecake with polenta crust

I just ran across a thread where such a cheesecake was mentioned - and I had to look it up.

The thread - http://able2know.org/topic/45946-1

Some recipes I found on google --

Gorgonzola Cheesecake from cdkitchen.com
Gorgonzola Cheesecake
CDKitchen http://www.cdkitchen.com
Category: Cheese
Serves/Makes: 15 | Difficulty Level: 3 | Ready In: > 2 hrs

Ingredients:
1 1/2 cup water
1/2 cup cornmeal
1 tablespoon chopped garlic
1 1/2 teaspoon salt
1 tablespoon dried basil
1/4 cup grated parmesan cheese
***Gorgonzola filling:***
1 pound imported gorgonzola cheese
5 (8 oz) pkgs cream cheese
5 eggs
12 cloves garlic, roasted

Directions:
To make crust: Bring water to a boil in a small saucepan. Stir in cornmeal, garlic, salt and basil. Reduce to a simmer, cover and cook for 15 minutes, stirring occasionally. After polenta is cooked, fold in parmesan. Allow to cool 5 minutes. Grease a 10-inch springform pan. Press polenta into the bottom of the pan. Set aside.

To make filling: While the polenta is cooking, place gorgonzola and cream cheese in a large mixing bowl and allow to soften for 30 minutes. Add eggs and mix by hand until eggs are incorporated.

Preheat oven to 325 degrees.

Pour the cheese filling into the prepared springform pan. Tap lightly on counter to remove air bubbles. Place roasted garlic around perimeter of the pan at equal distances. Bake for approximately 1 hour, until internal temperature is 160 degrees or until the center just barely jiggles when the pan is tapped. Allow to cool on counter for at least an hour, after which you may serve with toasted baguette or crackers, or refrigerate for up to 1 week. To reheat, simply slice and warm for 5 minutes in a 350-degree oven.

Recipe Location: http://www.cdkitchen.com/recipes/recs/75/Gorgonzola_Cheesecake44039.shtml
Recipe ID: 11305
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

Osso - me, I think there can be in life such a thing as too much gorgonzola. Besides, it's expensive. I might add only half on the first attempt at making this.

Next thing I wonder is if one can freeze cheesecake...

Some more links, which I won't copy in full right now -

http://gdkramer.com/Documents/Gorgonzola_Cheesecake.txt

This one has a photo - sounds especially good -
http://seattletimes.nwsource.com/html/pacificnw11182007/2004009342_pacificptaste18.html

Pecan crusted blue cheesecake with pear here -- with useful comments:
http://chowhound.chow.com/topics/444267

Anyone tried any other unusual cheesecakes? (well, these blue cheesecakes are unusual to me...)