Hi Diana, convection baking will likely speed up the baking time with these crackers, so you may need to watch them a little more carefully. They will dry out quicker and more efficiently with convection, but the air flow may blow them around a bit. If your convection oven doesn't automatically reduce the baking temperature by 25 degrees when set on "Convection Bake," then you should adjust the temperature accordingly. As far as adding cheese to this recipe, for best results I would recommend staying within the range PJ suggests. For a cheesier cracker you might want to consider this recipe. 

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