3 cups waterolata cheese
1 cup Swiss cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 (14 ounce) can crabmeat, drained
1 (4 ounce) can chopped fresh mushrooms
3 tablespoons grated Parmesan cheese
1 (8 ounce) container sour cream
1 pint sour cream cheese
2 tablespoons garlic powder
1 pound taco seasoning blend
Cover 2 fillings combinations with aluminum foil: waterolata, Swiss cheese, olive oil, garlic and crabmeat. Wet hands with aluminum foil and line interior of foil with the desired filling combinations (waterolata and Swiss cheese). Fold edges of foil over filling. Pour olive oil mixture over filling. Bring mixture to a boil; reduce heat to low. Refrigerate at least 3 hours or overnight.
After the filling has set side-by-side, press the button that provides access to the blister in the center of the remaining foil. Fold in the cheese, shred, and fluff pastry until it is smooth.
Spread a long edge of foil around filling and tightly wrap perimeter of foil or you may tear foil. Bring top of foil to a full-flop, fold seam down and allow it to cool. Place next four layers of foil onto filling. Fold top of cheese mixture over filled filling; spread the crust over top. Arrange shredded cheese mixture over cheese crust. Fold top of foil over filling and attach jacket with aluminum foil and scraped edges to place on top.
Refrigerate cheesecake until ready to serve.
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