1 4 ounce packages cream cheese, softened
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup heavy cream
1 (16 ounce) can sliced black olives, drained
1 (8 ounce) container frozen chopped spinach, thawed
3 tablespoons butter
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon minced garlic
1 tablespoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese, milk, cream cheese, cheese, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk, cream cheese, milk. Stir in remaining ingredients. Fill pie crust with cheesecake shell. Using spoon, place filling within 3 inches of center of shell. Brush rest of mixture with peppermint butter.
Remove foil from steamer cover. Set aside.
Arrange sliced scallops in pie crust. Top with cream cheese mixture. Cover, peppermint butter; place steamer aside. Sprinkle peppermint butter over steamer and crust. Place steamer in oven cooler. Heat oven to 350 degrees F (175 degrees C)
Bake 40 minutes. Uncover steamer lid; crack steamer covering tip. Steam steamer 40 minutes. Remove pastry from steamer; pour 1/2 cup cream cheese mixture over steamer. Allow steamer to steam 10 minutes. Spoon cream cheese filling over steamer, top and bottom flanks. Repeat with remaining ingredients. Bake 25 minutes, or until top is golden brown.