Sun-Dried Tomato Cheesecake

• Crust:
• 5 (1-ounce) slices whole wheat bread
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1 teaspoon extravirgin olive oil
• 1 garlic clove, minced
• Filling:
• 1 1/4 cups sun-dried tomato halves, packed without oil (about 3 ounces)
• 1 1/4 cups 1% low-fat cottage cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 2 (8-ounce) blocks 1/3-less-fat cream cheese
• 2 (8-ounce) blocks fat-free cream cheese
• 2 large egg whites
• 1/4 cup coarsely chopped fresh basil
• 1/2 cup drained canned artichoke hearts, chopped
• 72 Melba toast rounds (about 12.5 ounces)

1. Preheat oven to 350u0b0.
2. Line bottom of a 9-inch springform pan with parchment.
3. To prepare crust, place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 2 cups. Combine breadcrumbs, parsley, 1/2 teaspoon salt, rind, and pepper in a medium bowl. Melt butter in a small skillet over medium heat. Add oil and garlic; cook 1 minute, stirring constantly. Add butter mixture to breadcrumbs; stir with a fork. Press breadcrumb mixture evenly into the bottom of the prepared pan. Set aside.
4. To prepare filling, cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and finely chop.
5. Place cottage cheese in a food processor; process until smooth. Add lemon juice and next 5 ingredients (through egg whites); process until smooth. Add tomatoes, basil, and artichoke; process until well blended. Pour cream cheese mixture into prepared pan. Bake at 350u0b0 for 30 minutes or until almost set; let cool to room temperature. Cover and chill; cut into 24 wedges. Serve at room temperature with Melba toast rounds.

crust, whole wheat bread, parsley, salt, lemon rind, freshly ground black pepper, butter, extravirgin olive oil, garlic, filling, tomato, cottage cheese, lemon juice, flour, salt, cream cheese, cream cheese, egg whites, fresh basil, hearts

Taken from www.myrecipes.com/recipe/sun-dried-tomato-cheesecake (may not work)