Savory Kalamata Cheesecake Squares

• 1 14 cups Italian seasoned breadcrumbs
• 12 cup pecans, very finely chopped
• 13 cup butter or 13 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1 (8 ounce) container sour cream
• 1 tablespoon flour
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 egg
• 1 egg yolk
• 12 cup kalamata olive, pitted and chopped
• 1 tablespoon fresh rosemary, chopped
• additional fresh rosemary (to garnish) (optional)
• additional kalamata olive (to garnish) (optional)

1. Preheat oven to 350F.
2. Combine first 3 ingredients; stir well.
3. Press into a greased, foil lined 9 inch square pan.
4. Bake for 12 minutes; allow to cool.
5. Meanwhile, beat cream cheese, sour cream, and next 3 ingredients at medium speed until smooth.
6. Add egg and egg yolk; beat until blended.
7. Stir in olives and rosemary.
8. Pour into crust and bake for 20 minutes, or just until firm.
9. Cool to room temperature on a wire rack.
10. Cover and chill for at least one hour before removing from pan and cutting.

italian seasoned breadcrumbs, pecans, butter, cream cheese, cream cheese, sour cream, flour, salt, pepper, egg, egg yolk, kalamata olive, fresh rosemary, rosemary, additional kalamata olive

Taken from www.food.com/recipe/savory-kalamata-cheesecake-squares-131484 (may not work)