Ingredients

• 2/3 cup bread crumbs
• 3 tablespoons butter, melted
• Two 8-ounce packages reduced-fat cream cheese
• 2 cups shredded mozzarella
• 1/4 cup chopped green onions
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 eggs
• 3/4 cup sun-dried tomatoes in oil, blotted with paper towel and finely minced
• 1 1/4 cup sour cream
• 1/2 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees.

2. Stir together bread crumbs and melted butter. Pat into the bottom of a greased 9-inch springform pan (OR 9-inch deep dish pie plate). Bake for 5 minutes. Remove from oven and set aside to cool.

3. In large bowl whip cream cheese just to soften. Add shredded cheese and seasoning and mix to combine. Add eggs, one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle. Combine sour cream and Italian seasonings and pour over cheesecake. Return to oven for 5 minutes. Turn off oven, leaving door slightly open, let cake cool in oven for about 20 minutes. Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled, wrap tightly and chill overnight or preferably a couple days. Makes 20 appetizer servings.

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