Double Potato and Chicken Cheesecake

• 1 (200 g) packetlightly salted potato crisps, finely crushed
• 40 g butter
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated romano cheese
• 1 cup cold mashed potatoes
• 13 cup sour cream
• 1 (250 g) packet cream cheese, chopped
• 3 eggs
• 23 cup chopped cooked chicken
• 8 pitted black olives, sliced
• 12 cup grated romano cheese
• 3 spring onions, chopped
• 14 cup drained chopped sun-dried tomato

1. Grease 20cm springform tin; cover base with baking paper.
2. Combine crisps, butter, parsley & cheese in bowl; mix well.
3. Press mixture evenly over base of prepared tin, top with filling; smooth top.
4. Bake in moderate oven 350-375F about 1 hour or until cheesecake is browned and firm.
5. Stand 10 minutes before removing from tin; serve warm or cold.
6. FILLING: Beat potato, cream, cream cheese and eggs in medium bowl with electric mixer until smooth.
7. Stir in remaining ingredients.

potato crisps, butter, parsley, romano cheese, cold mashed potatoes, sour cream, cream cheese, eggs, chicken, black olives, romano cheese, spring onions, tomato

Taken from www.food.com/recipe/double-potato-and-chicken-cheesecake-66729 (may not work)