Sun-dried Tomato Cheesecake

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 20
• 1/2 cup minced sun-dried tomato packed in oil
• 1 (15 ounce) package refrigerated pie crusts
• 2 (8 ounce) packages cream cheese, softened
• 3 large eggs
• 1 (5 ounce) package shredded swiss cheese
• 3 green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground red pepper
• 1 3/4 cups sour cream

Recipe

• 1 preheat oven to 450 degrees.
• 2 drain tomatoes well, pressing between paper towels. set aside.
• 3 unroll picrusts; place one piecrust on a lightly floured surface, and lightly brush with water. top with remainining pie crust. roll into a 12 1/2" circle. fit pircrust on bottom and up sides of a lightly greased 9" springform pan, pressing sides to an even thickness. turn piecrust edge over 1/2" toward the inside, and gently press. crimp with a fork. freeze picrust 30 minutes.
• 4 bake piecrust at 450 degrees for 7 minutes. remove from oven and reduce oven temperature to 350 degrees.
• 5 beat cream cheese at medium speed with an electric mixer 2-3 minutes or until light and fluffy. add eggs, 1 at a time, beating until blended after each addition. stir in tomatoes, swiss cheese, and next 4 ingredients, mixing well. pour into baked piecrust.
• 6 bake on lower rack at 350 degrees for 35-40 minutes or until golden brown and set. spread sour cream evenly over top. cool in pan on wire rack 20 minutes; cover and chill for 8 hours.
• 7 place cheese cake on serving plate; release and remove sides of pan. serve with assorted crackers.
• 8 garnish, if desired, with edible pansies, marigolds, and nasturtiums. use long pieces of chives or green onion stems to form flower stems, and mint leaves for flower leaves.