cup sliced drained sun-dried tomatoes packed in oil and herbs
medium green onions, sliced (1/2 cup
1Heat oven to 190°C. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 25-cm springform pan. Bake about 10 minutes or until golden brown.
2Reduce oven temperature to 160°C. 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.
3Bake 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