Position oven rack to rack position 4. Preheat Wolf wall oven in CONVECTION BAKE at 350°F.
In a large mixer bowl whip cream cheese and heavy cream until smooth. Set aside. In 10-inch sauté pan on Wolf induction cooktop over medium high heat, add one tablespoon olive oil. Add onions, garlic and scallions. Cook for 3 minutes. Mix in shrimp, tomatoes, lobster base and cook for 3 minutes. Season with salt and pepper. Fold shrimp mixture into the cream cheese. Add Parmesan cheese and eggs, one at a time, to mixture and combine thoroughly.
In 6-inch skillet over low heat, melt butter; mix in bread crumbs. Press crumbs on the bottom and sides of springform pan until all sides are covered. Pour cheesecake mixture into pan. Place into the oven for 1 hour.
Puree peppers, onion and garlic together in a blender or food processor. Place in a 4-quart saucepan on cooktop over medium heat. Add vinegar and sugar. Season with salt and pepper. Let boil for 35 minutes until moisture is almost evaporated. Let cool and store for up to 1 month.
Makes 10 servings and 2 1/2 cups jam.
Wolf Convection Bake Mode
CONVECTION BAKE mode combines heat from the two convection elements in the back of the oven with some heat from the hidden bake element at the bottom of the oven. The dual convection elements and fans alternately cycle on and off to circulate heat and maintain the same temperature throughout the oven cavity, resulting in more even and faster cooking than in traditional BAKE mode. The temperature probe may be used in CONVECTION BAKE mode.