Havarti And Sun-Dried Tomato Cheesecake - cooking recipe

Ingredients

Crust
1 1/4 cups crushed buttery crackers (ie.Ritz)
3 tablespoons melted margarine or 3 tablespoons butter
Filling
3 (8 ounce) packages cream cheese, softened (not low-fat)
1/4 cup heavy whipping cream
3 eggs
1/2 cup sun-dried tomato packed in oil, and herbs, drained and diced. Reserve 1 tablespoon of the oil (a 6.5 oz. jar is more than enough)
1 1/4 cups havarti cheese, shredded (6 oz. wedge)
8 green onions, slice (about 1/2 cup)

Preparation

Preheat oven to 375 degrees F.
Crust:
Mix crackers and melted butter until well blended.
Spray a 9-10 inch round spring form pan with cooking spray.
Press cracker mixture into bottom of pan.
Bake for 10 minutes or until golden brown.
Reduce oven temperature to 325 degrees F.
Filling:
Beat cream cheese with mixer until smooth.
Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
Stir in havarti, tomatoes and onions until well blended.
Spoon evenly over crust.
Bake 45-60 minutes or until center is set.
Run knife around the edges to loosen.
Cool completely at room temperature.
Cover and refrigerate at least 2 hours, no longer than 24 hours.
Remove side of pan and slice to serve!