Savory Herbed Cheesecake

This savory cheesecake was enjoyed during our National Herb Week celebration in early May. The recipe has been requested - and here it is.

 Savory Herbed Cheesecake

1 - 2 Tbsps. finely ground bread crumbs

8 oz. cream cheese, softened

2 eggs, beaten

1/2 c. sour cream

1 tsp. Dijon mustard

1/4 c. chopped fresh herbs (parsley, basil, oregano, thyme, rosemary)

1 clove garlic, minced

1/4 tsp. coarse pepper

Prepare a 10 inch springform pan by placing a cardboard circle in the bottom of the pan. Top with foil, allowing foil to extend outside the pan, attach springform side securely in place. Grease the foil on the bottom of the pan and lightly dust with finely ground bread crumbs. Beat cream cheese and eggs until smooth. Add sour cream and mustard. Blend in herbs, garlic and pepper. Spread into prepared pan. Bake at 350 degrees for 25 minutes. Cool. Carefully remove cheesecake from pan, and remove foil from bottom of pan. Serve with assorted crackers.