Herbed Cheesecake Appetizer

• 1 large egg yolk, beaten
• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 3 packages (8 ounces each) cream cheese, softened
• 3 tablespoons all-purpose flour
• 4 large eggs, lightly beaten
• 1 cup grated Parmesan cheese
• 2/3 cup minced fresh parsley
• 1 small onion, chopped
• 1/2 cup chopped pepperoni
• 2 tablespoons lemon juice
• 1 tablespoon each minced fresh basil, tarragon and oregano or 1 teaspoon each dried basil, tarragon and oregano
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• Assorted crackers

1. In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a
2. . Bake at 325u0b0 for 15-20 minutes or until lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust.
4. Bake at 325u0b0 for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers.

egg yolk, flour, butter, lemon zest, salt, cream cheese, allpurpose, eggs, parmesan cheese, fresh parsley, onion, pepperoni, lemon juice, fresh basil, fresh rosemary, garlic, salt, hot pepper, crackers

Taken from www.tasteofhome.com/recipes/herbed-cheesecake-appetizer/ (may not work)