Sun-Dried Tomato And Basil Cheesecake Appetizer

• 1 1/2 cups dark pumpernickel breadcrumbs
• 3/4 cup unsalted butter
• 2 ounces parmesan cheese, grated
• 3 (8 ounce) packages reduced-fat cream cheese
• 3 tablespoons chopped onions
• 1 (32 ounce) jar sun-dried tomatoes
• 1 tablespoon dried basil
• 5 large eggs
• 16 ounces low-fat sour cream
• 3 tablespoons pesto sauce
• fresh basil leaf (to garnish)

1. Preheat oven to 350u0b0F.
2. In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate.
3. Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth.
4. Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don't go too close to the edge with this) and remaining third of filling.
5. Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day.
6. Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.

dark pumpernickel breadcrumbs, unsalted butter, parmesan cheese, cream cheese, onions, tomatoes, basil, eggs, sour cream, pesto sauce, fresh basil leaf

Taken from www.food.com/recipe/sun-dried-tomato-and-basil-cheesecake-appetizer-382023 (may not work)