Muffuletta Cheesecake

• 1-1/2 cups crushed butter-flavored crackers (40-45 crackers)
• 1/3 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sour cream
• 1/2 teaspoon Italian seasoning
• 1 large egg, lightly beaten
• 1 large egg yolk
• 2 cups shredded provolone cheese
• 1 cup chopped salami
• 1/2 cup pimiento-stuffed olives
• 1/4 cup pitted Greek olives
• 4 pickled onions
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• 1 pepperoncini, stem removed
• 2 teaspoons lemon juice
• 1 teaspoon Italian seasoning
• 1 garlic clove
• Assorted crackers or baguette slices

1. Preheat oven to 375u0b0. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a
2. .
3. In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set.
4. Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight.
5. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
6. Remove rim from pan. Top cheesecake with olive salad. Serve with crackers.

butter, butter, cream cheese, sour cream, italian seasoning, egg, egg yolk, provolone cheese, salami, pimiento, olives, onions, capers, olive oil, pepperoncini, lemon juice, italian seasoning, garlic, crackers

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