5-6peppers (green, red, orange or peppers can by replaced by tomatoes)
Mix finely chopped scallions and ham with cream cheese. Cut the pepper tops (or tomatoes), remove the seeds and fill with the cream cheese filling. Put in the fridge for a few hours. Slice the peppers before serving.
Grind the biscuits, add butter, sugar and then massage it all together until it creates a dough-like texture. Move it to a glass pie dish to form the bottom layer of the cheesecake.
Mix the ingredients with a hand blender. Beat in each egg separately for about 1 minute. Add the mixture to the pie dish to form the cheese layer. Bake in a preheated oven at 325*F for about an hour. After an hour, turn off the oven and let the cheesecake sit there for a bit. Cheesecake is best served the next day.