Herb Cheesecake Appetizer
Ingredients:
3 lb. Cream cheese
3 eggs
4oz. Sour cream
¼ cup shredded Parmesan cheese
¼ cup julienne sun-dried tomatoes
½ cup cooked artichoke hearts
¼ cup sliced black olives
1 Tbl. minced garlic
2 tsp. Dried oregano
2 tsp. Dried thyme
1 Tbl. Dried dill weed
1 tsp. Dried sage
Salt and pepper
¼ cup shredded Parmesan cheese
Method:
In a mixer, beat the cream cheese and sour cream together until smooth. Add eggs one at a time. Add all ingredients except second ¼ cup of Parmesan cheese. Mix well. Pour mixture into a 10 inch; spring form pan that has been sprayed with Pam or a similar product. Bake in a 350°f oven about 25 minutes and then sprinkle the remaining Parmesan cheese on top. Continue baking until the cheese has turned golden about ten minutes. Remove from oven and cool.
I cut this appetizer into 8 slices and serve with Sesame Lavosh crackers or you can leave it whole for buffet service