Lump Crabmeat and Shrimp Cheesecake

1.5 lbs cream cheese
2 eggs
1 cup heavy cream
1 Tbsp butter
1 cup onion (diced small)
1 cup bell pepper (diced small)
1 Tbsp garlic (minced)
fresh herbs
1 tsp black pepper
pinch cayenne pepper
1 tsp salt
1/2 lb shrimp
1/2 lb jumbo lump crabmeat

Crust:
1 cup breadcrumbs
1 cup Romano cheese
1/2 cup butter (melted)

Saute onion, bell pepper an garlic in butter. 

Add shrimp and saute until cooked and set aside to cool. 

Place all ingredients in a large mixing bowl and mix until 
incorporated thoroughly. 

Add crabmeat last to keep from breaking apart. 

Form crust into a 10" springform pan. Pour in mixture. 
Bake in a waterbath at 375 degrees for 2 hours or until firm. 

Cool down and serve.