Havarti and Sun-Dried Tomato Cheesecake

• Crust
• crushed buttery crackers (ie.Ritz)↗1 1⁄4 cups
• melted margarine or 3 tablespoons butter3 tablespoons
• Filling
• cream cheese↗3

  (8 ounce) packages, softened (not low-fat)

• heavy whipping cream↗1⁄4 cup
• eggs↗3
• sun-dried tomato packed in oil, and herbs, drained and diced↗1⁄2 cup

  Reserve 1 tablespoon of the oil (a 6.5 oz. jar is more than enough)

• havarti cheese, shredded (6 oz. wedge)↗1 1⁄4 cups
• green onions↗8

  slice (about 1/2 cup)

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Mix crackers and melted butter until well blended.

3. 3

   Spray a 9-10 inch round spring form pan with cooking spray.

4. 4

   Press cracker mixture into bottom of pan.

5. 5

   Bake for 10 minutes or until golden brown.

6. 6

   Reduce oven temperature to 325 degrees F.

7. 7

   Beat cream cheese with mixer until smooth.

8. 8

   Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.

9. 9

   Stir in havarti, tomatoes and onions until well blended.

10. 10

    Spoon evenly over crust.

11. 11

    Bake 45-60 minutes or until center is set.

12. 12

    Run knife around the edges to loosen.

13. 13

    Cool completely at room temperature.

14. 14

    Cover and refrigerate at least 2 hours, no longer than 24 hours.

15. 15

    Remove side of pan and slice to serve!