Artichoke Cheesecake

Artichoke Cheesecake Crust:

2 tablespoons softened butter

1/4 cup fine dry bread crumbs

1/4 cup grated parmesan cheese

2 tablespoons Italian seasoning

Preheat oven to 375 degrees. Use the butter to grease a 9 inch spring form pan. Combine the bread crumbs, parmesan cheese, Italian seasoning. Coat bottom of pan and set the remaining mixture aside. Set the pan aside.

Filling:

2 (8 ounce) packages of cream cheese, softened

1 cup crumbled feta cheese

3 large eggs

1 cup sour cream

1 (14 ounce) can artichoke hearts, drained & chopped

1 small chopped red bell pepper

1 small chopped green bell pepper

1/4 cup chopped green onions

1 large clove garlic, minced

1 teaspoon crushed dried tarragon

1 tablespoon fresh or dried basil

With an electric mixer the beat cream cheese until smooth. Add the feta cheese, eggs, and sour cream and beat until smooth. Blend in the chopped artichokes. Next add the red and green bell peppers, scallions, garlic, tarragon, and basil then spoon mixture into prepared pan.

Bake at 375 degrees for 40 minutes or until golden brown. Cool to room temperature after loosening the cake from the edges of the pan with a sharp knife then refrigerate for at least 2 hours.

Before serving, remove the rim of the pan and pat the remaining crumb mixture on the outside of the cheesecake. Serve with crackers.

Artichoke Cheesecake-->Savory Cheesecakes