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Try this Sun Dried Tomato Cheesecake recipe, or contribute your own.
Cuisine: Main Ingredient: Cream Cheese
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Drain tomoatoes well, pressing between paper towels.
Unfold piecrusts; place 1 piecrust on a lightly floured surface,a nd brush with water. Top with remaining crust. Roll into 1 (12 1/2 inch) circle. Press piecrust on bottom and up sides of a lightly greased 9-inch springform pan. Press out folds in piecrust on sides of pan; turn edge oover 1/2 inch toward the inside , and gently press. Crimp with a fork, if desired. Freeze piecrust 30 minutes.
Bake at 450 for 7 minutes. Remove piecrust from oven and reduce oven temperature to 350.
Beat cream cheese at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in tomatoes, Swiss cheese, and next 3 ingredients, mixing well. Pour into baked piecrust.
Bake on lower rack at 350 for 35-40 minutes or until golden brown and set. Spread sour cream over top. Cool on a wire rack for 20 minutes. Cover and chill for 8 hours. Place cheesecake on serving plate, garnish and serve with crackers.
Watch that piecrust sides do not slide into pan while baking.
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