Cheese Cake:

Preheat oven to 375ºF.

Combine tasso, mascarpone, cream cheese, onion, pimentón, cream, eggs, yolks, and salt and pepper in a stand mixer fitted with a whisk attachment; blend on low until smooth.Wrap sides of the cooled spring-form pan with foil to create a water-tight seal. Pour mixture into spring-form and set within a larger baking dish or pan; pour boiling water into pan to come half way up the side of the spring-form. Cover with additional foil. Bake, undisturbed, until set, about 1½ hours. Remove foil and continue baking until top is lightly golden.

Creole Tomato Glace:

Preheat oven to 450ºF.

Toss all ingredients except sugar and apple cider vinegar in a very large bowl. Scrape tomato mixture onto a very large jelly roll pan or baking sheet; bake, stirring occasionally, until tomatoes are blistered. Cool. Peel tomatoes; pulse ingredients in food processor until blended but some texture remains. Mix in vinegar and sugar. Add contents to a large pot or Dutch oven set over medium-low heat and cook down over a simmer until glace has lost most of its water content, 30 to 45 minutes. Allow to rest overnight before use. Makes about 3 cups.

To serve place dalops of cheesecake on Zappa's Crawtator potato chips; drizzle with Creole Tomato Glace