Buttery Cracker Crust (See Below)

3 packages (8 oz. each) cream cheese, softened

1/4 C. whipping (heavy) cream

3 eggs

1 T. liquid from sun-dried tomatoes

1 1/2 C. shredded Havarti cheese (6 oz.)

1/2 C. sliced drained sun-dried tomatoes packed in oil and herbs

8 medium green onions, sliced (1/2 C.)

 

Make Buttery Cracker Crust.   Reduce oven temperature to 325ºF. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.    Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges. 

 

Buttery Cracker Crust    

   

1 1/4 C. crushed buttery crackers (28 crackers)

3 T. butter or margarine, melted

 

Heat oven to 375ºF. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10×3 inches. Bake about 10 minutes or until golden brown.