SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

Crust:
1 1/4 cups flour
6 Tbsp butter, chilled and cut into 6 pieces
1 egg

Filling:
2 (8 oz) pkgs cream cheese
3 eggs
6 garlic cloves, crushed
1/2 tsp dried oregano, crumbled (or 2 tsp fresh)
1/4 tsp salt
1/2 tsp coarse grind black pepper
1 cup sour cream
1/2 cup finely chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped

Garnish:oil from the sun-dried tomatoes
tender green onion tips, finely chopped

• Preheat the oven to 350 degrees F.
• Blend the flour and butter by pulsing in the processor until the mixture resembles coarse meal.
• Add the egg and process until the dough clumps together.
• Press into a 13x9 inch pan (very thin).
• Bake 10 minutes (the dough may crack) and then cool.
• Beat the cream cheese until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the garlic, oregano, salt, pepper, and sour cream.
• Fold in the green onions and sun-dried tomatoes.
• Pour into the prepared crust and bake at 350 degrees F. for 20 minutes.
• Cool to room temperature and then refrigerate overnight.
• When ready to serve, cut into 12 squares and garnish with a drizzle of sun-dried tomato oil and a pinch of chopped green onion tips.