For crust, combine crushed toast and melted butter or margarine in a medium mixing bowl. Press mixture evenly onto the bottom and about 1 inch up the sides of a 9-inch springform pan. Set pan aside.

For filling, cook garlic in hot olive oil in a large skillet for 30 seconds. Add spinach and cook until just wilted, stirring frequently. Remove from heat. Stir in salt. Set aside. Beat softened cream cheese in a large mixing bowl until almost smooth. Add goat cheese and beat until smooth. Add eggs, flour, rosemary, onion powder, and pepper. Beat just until combined. Stir in whipping cream.

Squeeze spinach mixture, if necessary, to drain off liquid. Place spinach mixture evenly over the bottom of the crust-lined springform pan. Carefully pour the cheese mixture over spinach. Place the pan on a shallow baking pan or pizza pan on the oven rack. Bake in a 350 degree F oven for 20 to 25 minutes or until center appears nearly set when shaken.

Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least 2 hours or up to 24 hours.

To serve, cut into wedges. Serve with Red Onion Marmalade; garnish with rosemary sprigs. Makes 12 servings.

Place 3 large red onions, halved and thinly sliced (5 to 6 cups); 1 tablespoon grated fresh ginger; 2 large cloves garlic, crushed; 2 cups packed light brown sugar; 1 cup cider vinegar, and 1 cup red wine vinegar in a Dutch oven or kettle. Cook over medium heat to boiling. Reduce heat. Simmer, uncovered, for 30 to 40 minutes or until mixture is very thick and onion is very tender. Refrigerate up to 4 weeks.