Savory Gruyere Cheesecake

1 1/3 C fine toasted breadcrumbs
5 T unsalted butter, melted
24 oz cream cheese, softened
1/4 C heavy cream
1/2 t salt
1/4 t ground nutmeg
1/4 t cayenne
4 eggs
1 C shredded Gruyere cheese
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3 T unsalted butter
1/2 lb finely chopped mushrooms
Salt & pepper to taste
Marinara

Preheat oven to 350. Butter a 9" springform pan. In small bowl, combine bread crumbs and melted butter.  Press crumbs onto bottom and sides of pan.  Bake for 8-10 minutes.  Set aside to cool. Reduce heat to 325.

In large bowl, beat cream cheese, cram, salt, nutmeg, and cayenne together until smooth.  Beat in eggs, one at a time.  Divide cheese mixture between 2 bowl.  Stir Gruyere cheese into one.  Stir spinach and green onions into the other.  Pour spinach filling into cooled crust.

In medium skillet, melt 3 T butter and saute mushrooms over medium-high until all moisture evaporates, stirring frequently.  Season to taste with salt and pepper.

Spoon mushrooms over spinach filling.  Carefully pour Gruyere over mushrooms.

Set pan on baking sheet.  Bake for 1 1/4 hours.  Turn oven off and cool cheesecake for 1 hour with door ajar.  Then cool on rack to room temp.  Serve in wedges topped with warm marinara sauce.