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Print this Recipe    Cheesecake Squares

Sun-dried Tomato Cheesecake Squares

1 1/4 cups flour
6 tablespoons cold butter, cut into bits
1 egg

1/2 cup oil-packed sun-dried tomatoes, drained, but reserve 1 T oil
6 cloves garlic
2 ts chopped fresh oregano
3 large eggs
16 oz cream cheese, cut into bits
1 cup sour cream
1/2 cup green onion, finely chopped

Preheat oven to 350F.

Blend flour and butter until mix resembles coarse crumbs. Add egg
and blend just until dough begins to clump. Press onto bottom of
13x9" baking dish (dough will be thin). Bake about 10 minutes,
until light golden. Cool.

In processor, finely chop tomatoes with reserved oil, garlic and
oregano. Blend in eggs. Add cream cheese and blend until smooth.
Add sour cream and blend until combined. Transfer filling to bowl
and mix in chopped green onion. Season to taste with salt and
pepper. Pour filling into crust and bake until filling puffs and
is light brown, about 20 minutes. Cool to room temp and cut into
squares.

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