Cranberry Feta Cheesecake

• 7 crisp sesame breadsticks, crushed (about 2/3 cup)
• 3 tablespoons butter, melted
• 1 cup ricotta cheese
• 8 ounces crumbled feta cheese
• 1/2 cup heavy whipping cream
• 1 tablespoon cornstarch
• 1 teaspoon prepared horseradish
• 2 eggs, lightly beaten
• 1 carton (12 ounces) cranberry-orange sauce
• 1/2 cup chopped pecans, toasted
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh rosemary
• Assorted crackers

1. In a small bowl, combine breadstick crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a
2. . Bake at 350u0b0 for 5 minutes. Cool on a wire rack.
3. In a large bowl, beat the ricotta, feta and cream until smooth. Add the cornstarch and horseradish; mix well. Add eggs; beat on low speed just until combined. Fold in the cranberry-orange sauce, pecans, thyme and rosemary. Spoon into crust. Place pan on a
4. .
5. Bake at 350u0b0 for 30-35 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 1 hour longer.
6. Cover and refrigerate overnight. Let cheesecake stand at room temperature 30 minutes before serving. Serve with crackers.

sesame breadsticks, butter, ricotta cheese, feta cheese, heavy whipping cream, cornstarch, horseradish, eggs, cranberryorange sauce, pecans, thyme, fresh rosemary, crackers

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