Preheat oven to 275
Combine all ingredients.
Press into a 9-10 inch spring-form pan, covering the bottom completely and bringing the crust 1 1 /2 inches up the sides. Bake crust five minutes and allow to cool.
In a medium sized sauté pan, melt butter and cook tasso, onions and garlic for 3-4 minutes. Allow to cool.
While tasso mixture is cooling, beat the cheeses together until soft in a mixing bowl. Add eggs, one at a time allowing them to incorporate. Add remaining ingredients, and cooled tasso mixture.
Pour filling into par-baked crust and bake45-60 minutes.
Let cheesecake cool completely before cutting. Dip a clean knife into hot water to cut, wiping knife clean, and re-dipping into water after every slice.
Can be made two days in advance. Remove from refrigerator 1-2 hours before serving.