Herb Cheesecake


3 lb. Cream cheese
3 eggs
4oz. Sour cream
1/4 cup shredded Parmesan cheese
1/4 cup julienne sun-dried tomatoes
1/2 cup cooked artichoke hearts
1/4 cup sliced black olives
1 Tbl. minced garlic
2 tsp. Dried oregano
2 tsp. Dried thyme
1 Tbl. Dried dill weed
1 tsp. Dried sage
Salt and pepper

1/4 cup shredded Parmesan cheese

In a mixer, beat the cream cheese and sour cream together until smooth. Add eggs one at a time. Add all ingredients except second 1/4 cup of Parmesan cheese. Mix well. Pour mixture into a 10 inch spring form pan that has been sprayed with Pam or a similar product. Bake in a 350 degree F oven about 25 minutes and then sprinkle the remaining Parmesan cheese on top. Continue baking until the cheese has turned golden about ten minutes. Remove from oven and cool.

I cut this appetizer into 8 slices and serve with Sesame crackers or you can leave it whole for buffet