Ingredients
1-1/2 cups crushed Ritz crackers (about 36 crackers)3 tablespoons butter, melted3 packages (8 ounces each) cream cheese, softened1/4 cup heavy whipping cream1 tablespoon oil from sun-dried tomatoes3 large eggs, room temperature, lightly beaten6 ounces baby Swiss cheese, shredded1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced4 green onions, choppedCrackers
Preparation
Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet.
Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Serve cheesecake with crackers.
