Blue Cheese Walnut Cheesecake

2 packages (8 ounces each) cream cheese, softened
8 ounces crumbled blue cheese
2-1/4 cups sour cream, divided
3 eggs
1/8 teaspoon pepper
1/2 cup chopped walnuts, toasted
Red grapes, sliced star fruit and fresh herbs, optional
Assorted crackers

In a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.

Bake at 325" for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers.

Yield: 26 servings.