Sauté onion over med low heat in oil until almost brown, then add Shrimp and cook 15 minutes stirring occasionally. Add parsley, shallots and bell pepper; sauté 10 minutes, stirring. Add smoked sausage and cook for 10 minutes. Add 3 cups water and cook ½ hour over medium heat. Add oysters and crabmeat; cook 15 minutes then salt and pepper to taste. Add rice a little at a time, steadily stirring, until all rice is added. Heat over medium heat for 15 minutes, stirring occasionally.
Serves 5 to 6 people.

Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Add the squash, onion, and butter and saute until soft. Remove from heat and transfer to a bowl.Stir in the Parmesan, Swiss, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the greased casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 - 25 minutes or until the top is golden and bubbly.

Make the crust by combining the graham cracker crumbs and the gingersnap crumbs with the melted butter, brown sugar and cinnamon in a medium bowl. Stir enough to coat all of the crumbs with the butter, being careful to not let it become pasty. Keep it crumbly. Use a non stick spray on 10” spring form pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of pan. The crust doesn't come all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

For the Filling - In a medium chilled bowl pour heavy cream and beat until soft peaks form. Refrigerate.
In a large mixing bowl beat the cream cheese until fluffy. Gradually add sugar and vanilla. Mix with an electric mixer until smooth. Divide filling in half. Add the eggs one at a time, mixing until mixture is fluffy and pale Divide filling in half. Stir in half of the whipped heavy cream into one bowl of cream cheese mix and pour that half of the filling into the pan.
Mix the pumpkin, eggs, cinnamon, nutmeg, and allspice in medium bowl then stir into other half and continue to beat until smooth and creamy. Stir in remainder of heavy cream.
Pour the filling onto the first layer in the pan.
Wrap one piece of aluminum foil around outside of spring form pan. (I used the wider foil)
Bake for 60 to 70 minutes in hot water bath. The top will turn a bit darker at this point. Remove from the oven run knife around edge and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides slice cake and serve with a bourbon butter sauce on top.
Store remaining cheese cake in the fridge.

To make sauce, melt butter in medium saucepan over medium heat. Whisk in brown sugar until mixture is smooth. Whisk in cream and bourbon; bring to a boil. Pour into medium bowl and cool completely.
Serve with cheesecake.
TIP: I put my cooled sauce in a plastic picnic Katsup bottle for both ease of applying the sauce to the cheesecake and ease in storage of the remaining sauce.
Refrigerate leftover sauce.

Don’t over-beat the cheesecake filling. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.

Cornstarch or flour can help keep cheesecakes from cracking as easily from over-baking. If the recipe doesn’t contain cornstarch or flour, add 1 tablespoon to 1/4 cup of cornstarch to the batter with the sugar.

Before placing the pan in the oven, gently tap the pan on the countertop to remove air bubbles that can cause the cheesecake to crack. (is there a cracked pattern here? LOL)

For smooth batter, make sure the cream cheese and eggs are at room temperature.

Don’t skimp on the cream cheese by trying to substitute low-fat or fat-free cream cheese for cheesecake. If the recipe isn’t written for low fat or fat free, they tend to make the texture of the cake rubbery or crumbly.

And yes this old wives tale is true:

Be careful not to open the oven door during the first 30 minutes of baking. Drafts can form cracks and make the cheesecake fall.