I made two and I only took one to serve - think I can freeze this and serve next week?? It's very good- I used two little tree shaped pans and used the green jalapeno jelly. Just don't know if it will freeze well- what do ya'll think ?

Thanks- Cindy

Jalapeno Cheesecake

2 (8-oz.) pkgs. cream cheese, softened

1 cup pepper jack cheese, shredded

3 eggs

3 garlic cloves, minced

1 cup diced Hillshire Farm® Deli Select Baked Ham

1 cup red jalapeño jelly (or green jalapeño jelly)

1. Preheat oven to 350ºF. Coat a 9-inch springform pan with nonstick cooking spray; set aside. 2. Beat together the cream cheese, pepper jack cheese, eggs and garlic in a medium bowl. Stir in the ham. Spread into prepared pan. 3. Bake for 40 to 45 minutes or until lightly browned and a toothpick inserted in center comes out clean. Cool for 10 minutes on wire rack; loosen side of pan. 4. Cool completely. Remove side of pan. Cover; chill in the refrigerator for at least 4 hours or up to 24 hours. To serve, stir jalapeño jelly, spread over cheesecake. Let stand at room temperature for 30 minutes. Serve with assorted crackers.