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Savory seafood cheesecake

1/2 cup finely crushed thin wheat crackers
2 tablespoons butter melted
1 small onion, halved
2 packages (8 ounces each) cream cheese, softened
2 cans (6 1/2 ounces each) minced clams, shrimp or crabmeat, drained
2 eggs
1/2 cup dairy sour cream
1/3 cup shredded Cheddar cheese
1 tablespoon dried dill weed, crushed
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Preheat oven to 300 F. In a small bowl combine cracker crumbs and butter; set aside. Butter a 1/2-quart dish or oven-proof mixing bowl; line the bottom with a circle of wax paper; butter wax paper; set aside. In a food processor, fitted with a metal blade, finely chop onion. Add cream cheese, clams, eggs, sour cream, Cheddar cheese, dill, salt and hot pepper sauce; process until smooth, about 45 seconds. Pour into prepared dish; sprinkle with reserved crumbs. Place dish in roasting pan. Transfer to oven; fill roasting pan with boiling water to a depth of 2 inches. Bake until a knife inserted in cheesecake 1 inch from center comes out clean, about 1 hour. Turn off oven; let cheesecake remain in oven for 30 minutes. Cool on a wire rack to room temperature, about 1 hour. Cover and refrigerate until cold, about 4 hours or overnight. To unmold, run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon slices and dill sprigs, if desired.
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