1 1/4

cups crushed buttery crackers (about 28 crackers)

3

tablespoons butter or margarine, melted

3

packages (8 oz each) cream cheese, softened

1/4

cup whipping cream

3

eggs

1

tablespoon liquid from sun-dried tomatoes

1 1/2

cups shredded Havarti cheese (6 oz)

1/2

cup sliced drained sun-dried tomatoes packed in oil and herbs

8

medium green onions, sliced (1/2 cup

Directions

• 1 Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.


• 2 Reduce oven temperature to 325°F. In large bowl, beat cream cheese 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.


• 3 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