artichoke cheesecake

By BobN

Ingredients

• 2 tablespoons butter, softened
• 1/4 cup fine dry breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons Italian seasoning
• 2 (8oz) pkgs cream cheese, room temperature
• 1 cup feta cheese, crumbled
• 3 large eggs
• 1 cup sour cream
• 1 (14oz) can artichoke hearts, drained & chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 6 scallion heads + 1/2-inch green from each, chopped
• 1 large clove garlic, pressed
• 1 teaspoon crushed dried tarragon
• 1 tablespoon fresh or dried basil

Preparation

Step 1

Grease a 9-inch springform pan with the butter. Mix together the breadcrumbs, Parmesan cheese, and 2 tablespoons Italian seasoning. Coat bottom of pan; set aside remaining mixture. Preheat oven to 375 degrees. In food processor beat cream cheese until fluffy. Add feta cheese, eggs, and sour cream. Beat until smooth. Add chopped artichokes. Beat in red and green bell peppers, scallions, garlic, tarragon, and basil. Spoon mixture into prepared pan. Bake for 40 minutes or until golden brown. Cool to room temperature. Chill for at least 2 hours. Remove from pan. Pat reserved crumb coating mixture on outside of cheesecake. Serve with toast points or crackers