In a small skillet, saute the onion, red pepper and garlic in oil until tender; set aside to cool.
Line the bottom of a 9-in. springform pan with parchment paper; set aside. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the chives, cheeses, milk, Worcestershire sauce, salt, pepper sauce and reserved onion mixture. Fold in salmon. Pour into prepared pan. Place pan on a baking sheet.
Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with crackers. Yield: 16 servings.