Kalamata Olive Cheesecake

Kalamata Olive Cheesecake

1 1/4 cups Italian-seasoned breadcrumbs
1/2 cup very finely chopped pecans
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened1
(8-ounce) carton sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg1 egg yolk
1/2 cup kalamata olives, pitted and sliced or chopped
1 tablespoon chopped fresh rosemary
Garnishes: fresh rosemary sprigs, kalamata olives

• Combine first 3 ingredients; stir well.
• Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan.
• Bake at 350° for 12 minutes.
• Set aside to cool.
• Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth.
• Add egg and egg yolk, one at a time, beating just until blended.
• Stir in sliced olives and chopped rosemary; pour filling into baked crust.
• Bake at 350° for 20 minutes or just until firm.
• Cool to room temperature on a wire rack.
• Cover and chill.
• To serve, lift foil out of pan, and cut cheesecake into squares.