Goat Cheese Torta

No a Cheesecake, but it sounds good.

Goat Cheese Torta
2 (8-ounce) packages cream cheese, room temperature
8 ounces goat cheese, room temperature
2 cloves garlic, minced
4 teaspoons chopped fresh oregano or 1 1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/4 cup prepared pesto
1/2 cup sun-dried tomatoes (packed in olive oil)
1 to 2 tablespoons toasted slivered almonds
Fresh oregano or parsley sprig
Stone-ground wheat cracker or thinly sliced baguette bread

• Line a 9-inch springform pan with clear plastic wrap.
• In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
• Spread 1/3 of the cheese mixture onto the bottom of prepared pan.
• Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
• Drain sun-dried tomatoes, reserving one tomato for garnish.
• Cut remaining sun-dried tomatoes into small pieces; spread evenly over cheese mixture in pan.
• Top with remaining cheese mixture.
• Cover with plastic wrap and press gently to pack cheese.
• Refrigerate several hours or overnight.
• Uncover and invert onto a serving plate.
• Cut reserved sun-dried tomato into thin slices.
• Garnish torta with tomato, almonds, and oregano or parsley.
• Serve with crackers or baguette bread.
  

NOTE: This can be made 5 days in advance and refrigerated, or it can be frozen up to 2 months.
Makes 12 to 16 servings.