Havarti And Sun-dried Tomato Cheesecake

Total Time: 1 hr 39 mins Preparation Time: 20 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 12
• 1 1/4 cups crushed buttery crackers (ie.ritz)
• 3 tablespoons melted margarine or 3 tablespoons butter
• 3 (8 ounce) packages cream cheese, softened (not low-fat)
• 1/4 cup heavy whipping cream
• 3 eggs
• 1/2 cup sun-dried tomato packed in oil, and herbs, drained and diced. reserve 1 tablespoon of the oil (a 6.5 oz. jar is more than enough)
• 1 1/4 cups havarti cheese, shredded (6 oz. wedge)
• 8 green onions, slice (about 1/2 cup)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 crust:.
• 3 mix crackers and melted butter until well blended.
• 4 spray a 9-10 inch round spring form pan with cooking spray.
• 5 press cracker mixture into bottom of pan.
• 6 bake for 10 minutes or until golden brown.
• 7 reduce oven temperature to 325 degrees f.
• 8 filling:.
• 9 beat cream cheese with mixer until smooth.
• 10 add whipping cream, eggs, the 1 t. reserved tomato liquid and beat until creamy.
• 11 stir in havarti, tomatoes and onions until well blended.
• 12 spoon evenly over crust.
• 13 bake 45-60 minutes or until center is set.
• 14 run knife around the edges to loosen.
• 15 cool completely at room temperature.
• 16 cover and refrigerate at least 2 hours, no longer than 24 hours.
• 17 remove side of pan and slice to serve!