Havarti and Tomato Cheesecake

Havarti and Tomato Cheesecake

1 1/4 cup buttery crackers -- crushed
3 tablespoons butter -- melted
24 ounces cream cheese -- softened
1/4 cup heavy whipping cream
3 large eggs
1 1/2 cup Havarti cheese -- shredded
1/2 cup sun-dried tomatoes oil-packed sliced & drained
1 tablespoon oil from sun-dried tomatoes
8 medium green onions -- sliced

• Heat oven to 375F degrees.
• Mix crumbs and butter until well blended.
• Press evenly in bottom of springform pan, lO inches x 3 inches high. Bake about 10 minutes or until golden brown.
• Reduce oven temperature to 325F.
• 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.
• Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Remove side of pan.
• To serve, cut cheesecake into thin wedges.