To make the crust, combine 3 cups of crushed oyster crackers, 1 cup of grated Parmesan cheese and 1/3 cup melted butter in a bowl. Reserve 1/4 cup of the mixture for the topping. Press the remainder of the crumb mixture into the bottom and sides of a 9" springform pan. Cover and refrigerate for at least 30 minutes.
Dice one 12-ounce can of Spam and heat it in a skillet until lightly browned and set aside. In a large mixing bowl, beat four 8-ounce packages of softened cream cheese until smooth. Lightly beat four eggs and combine with the cream cheese. Add the fried Spam. Drain and add one 8-ounce can of pineapple tidbits. Add 2 cups of shredded Swiss cheese, 1/3 cup of minced chives and 1/4 cup of minced fresh basil. Sprinkle in 1/4 teaspoon of salt, white pepper and garlic powder. Only beat the mixture until all ingredients are combined.
Pour your filling into the crust, which should be done chilling at this point. Sprinkle your reserved crumb mixture on top of the cheesecake. Place the springform pan on a baking sheet and cook for 70 to 90 minutes or until the filling is just about set. Turn the oven off and let the cheesecake sit in the oven for an additional 30 minutes with the oven door ajar. Cool for one hour before removing it from the pan.Learn more about Cooking