---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Sundried Tomato Cheesecake
 Categories: Appetizers, Cheesecakes
      Yield: 12 Servings
 
           -IRIS ERLINGSDOTTIR BXSB81A

-----------------------------------CRUST-----------------------------------
  1 1/4 c  Flour
      6 ts Butter; chilled, in pieces
           -(3/4 stick)
      1 lg Egg

----------------------------------FILLING----------------------------------
    3/4 c  Oil-packed sundried tomatoes
           -(reserve oil)
      5 cl Garlic
      3 ts Fresh basil; or 1 tsp. dried
      3 lg Eggs
     16 oz Cream cheese; at room temp
           -cut in pieces, (2 8oz pks)
      1 c  Sour cream
    1/2 c  Green onions; chopped
 
  CRUST: Preheat oven to 350F. Blend ingredients for crust in food processor
  until mixture is like coarse meal. Add egg and mix until dough just holds
  together. Press dough on bottom of 9x12 baking dish, bake until golden, ca
  10 min.
  
  FILLING Mix tomatoes, one T reserved oil, garlic and basil in food
  processor. Add cream cheese, blend smooth. Add sour cream, blend until just
  mixed. Transfer to a bowl, stir in green onions.
  
  Pour filling over crust, bake about 20-25 min, or until filling is puffed
  and golden brown. Cool to room temperature. Cut in squares and serve. An
  instant success at all parties Warmest regards, Iris in Topanga CA.
  
  Posted  on PRODIGY 6/94;  formatted by Elaine Radis for Meal Master;
  PRODIGY ID, BGMB90B' GEnie ID, E.RADIS.
 
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