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.