Artichoke Cheesecake
2 T butter softened
1/4 cup fine dry breadcrumbs
1/4 cup Parmesan cheese grated
2 T Italian seasoning
2 pkgs cream cheese (8 oz) room temperature
1 cup feta cheese crumbled
3 large eggs
1 cup sour cream
1 can artichoke hearts (14 oz) drained & chopped
1 small red bell pepper chopped
1 small green bell pepper chopped
6 scallion heads + 1/2″ green from each chopped
1 large clove garlic pressed
1 tsp crushed dried tarragon
1 T fresh or dried basil
Grease a 9″ springform pan with the butter. Mix together the breadcrumbs, Parmesan cheese, and 2 T Italian seasoning. Coat bottom of pan; set aside remaining mixture. Preheat oven to 375°F.
In mixer or 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.
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