Baby Swiss Appetizer Cheesecake

• 1-1/2 cups crushed Ritz crackers (about 36 crackers)
• 3 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1/4 cup heavy whipping cream
• 1 tablespoon oil from sun-dried tomatoes
• 3 large eggs, lightly beaten
• 6 ounces baby Swiss cheese, shredded
• 1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
• 4 green onions, chopped
• Crackers

1. Preheat oven to 375u0b0. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a
2. . Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325u0b0.
3. In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to
4. .
5. Bake until center is almost set, 35-40 minutes. Cool 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. Serve cheesecake with crackers.

crackers, butter, cream cheese, heavy whipping cream, oil from, eggs, swiss cheese, tomatoes, green onions, crackers

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