Smoked Chicken & Sundried Tomato Cheesecake

• 250g packet savoury cheese biscuits, crushed
• 90g butter, melted
• Filling
• 10g butter, extra
• 2 large leeks, washed well, sliced
• 250g block PHILADELPHIA Cream Cheese, softened
• 300g sour cream
• 5 eggs
• 200g smoked chicken breast, roughly chopped
• 150g semi sun-dried tomatoes, roughly chopped
• 100g grated cheddar cheese
• 1 tablespoon finely chopped fresh thyme
• salt and pepper, to taste
• Garnish
• fresh thyme leaves, extra, to serve
• semi sun-dried tomatoes, extra, to serve
• side salad, to serve

1. Combine biscuit crumbs and butter and press into base of lined and greased 23cm (9) springform pan.
2. Chill.
3. Heat butter in a non-stick frying pan and saute leeks until softened.
4. Cool.
5. Beat Philly* using an electric mixer until smooth.
6. Beat in the sour cream then the eggs, one at a time, until well combined.
7. Stir in the leek, chicken, tomatoes, cheddar, thyme and seasoning.
8. Pour mixture into prepared base and bake at 160C for 45-50 minutes until just set.
9. Cool slightly in oven with door ajar before removing from tin.
10. Serve warm or cold sprinkled with thyme and with a fresh salad.

packet, butter, filling, butter, leeks, philadelphia cream cheese, sour cream, eggs, chicken, semi sundried tomatoes, cheddar cheese, thyme, salt, thyme, semi sundried, salad

Taken from www.kraftrecipes.com/recipes/smoked-chicken-sundried-tomato-cheesecake-104972.aspx (may not work)