150 grams crushed buttery crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
32 grams whipping cream
1 tablespoon liquid from sun-dried tomatoes
160 grams shredded Havarti cheese (6 oz)
64 grams sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced
1 Heat 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.
2 Reduce 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.
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