Sundried Tomato Cheesecake

  Amount Measure       Ingredient -- Preparation Method
-------- ------------  --------------------------------
                       ----- Crust -----
   1 1/4 cups          Flour
   6     teaspoons     Butter; chilled -- in pieces
   1     large         Egg
                       ----- Filling -----
     3/4 cup           Oil-packed sundried tomatoes
                       (reserve oil)
   5                   Garlic cloves
   3     teaspoons     Fresh basil -- or 1 tsp dried
   3     large         Eggs
  16     ounces        Cream cheese -- at room temp
         in            pieces -- (2 8oz pkgs)
   1     cup           Sour cream
     1/2 cup           Green onions -- chopped

Crust: 
Preheat oven to 350 F.  

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, about 10 minutes.

Filling: 
Mix tomatoes, one T reserved oil, garlic and basil in
food processor.  Add cream cheese and eggs; blend
until smooth.  Add sour cream and blend until just
mixed.

Transfer to a bowl and stir in green onions.

Pour filling over crust.  Bake about 20-25 minutes, or
until filling is puffed and golden brown.  Cool to
room temperature.  Cut in squares and serve. 

Ann's Notes:  This is a delicious, though unusual color
(burnt orange) appetizer.  I used the not-oil-packed
tomatoes and soaked them in hot water first.  I then
added 1 T olive oil instead of the 1 T reserved
tomato-oil.  I also cut these into 28 pieces and they
were just right for pick-up appetizers.  I found the
baking time specified to be too short.  Next time, I
would increase the temperature to 375 for the filled
cake to get it done in 20-25 minutes.

Contributed by Ann Miner