Savory Roasted Red Pepper Cheesecake

• 3 tablespoons fine, dry breadcrumbs
• 1 1/2 (8-ounce) packages cream cheese, softened
• 1/4 cup milk
• 2 large eggs
• 1 (1.3-ounce) package creamy tomato pasta sauce mix
• 1 (7-ounce) jar roasted red peppers, drained and finely chopped (about 2/3 cup)
• 1/2 cup chopped green onions
• 1/2 cup (2 ounces) shredded Jarlsberg or Gouda cheese
• Garnish: parsley sprig
• French baguette, sliced and toasted

1. Coat a 6-inch springform pan with vegetable cooking spray; sprinkle with breadcrumbs.
2. Beat cream cheese at medium speed with an electric mixer until smooth; gradually add milk, beating until smooth. Add eggs, 1 at a time, beating well after each addition.
3. Stir in sauce mix and next 3 ingredients. Pour into prepared pan.
4. Bake at 325u0b0 for 55 to 60 minutes or until almost set. Cool completely in pan; remove from pan. Cover and chill 8 hours. Garnish, if desired, and serve with toasted baguette slices.
5. Note: In testing we used Knorr Parma Rosa pasta sauce mix.

breadcrumbs, cream cheese, milk, eggs, tomato pasta sauce, red peppers, green onions, gouda cheese, parsley sprig

Taken from www.myrecipes.com/recipe/savory-roasted-red-pepper-cheesecake (may not work)