Feta Cheesecake

1 1/3 cups (about 35) sesame seed cracker crumbs
1/4 cup shredded Parmesan cheese
1/3 cup Butter, melted
2 (8-ounce) packages cream cheese, softened
2 (4-ounce) packages crumbled feta cheese with basil and tomato
3 Eggs
1 (4 1/4-ounce) can chopped pitted ripe olives, well-drained
1/3 cup sliced green onions
1 teaspoon dried oregano leaves
1/2 teaspoon coarse ground pepper
1/4 teaspoon garlic salt
2 medium Roma tomatoes, finely chopped
1/3 cup sliced green onions

Sesame seed or rye crackers, if desired


1. Heat oven to 325°F. Combine all crust ingredients in medium bowl. Press onto bottom and 1 1/2-inches up sides of ungreased 9-inch springform pan or aluminum foil-lined 9-inch round baking pan, leaving a 1-inch overhang.
2. Combine cream cheese and feta cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, beating just until combined. Stir in all remaining filling ingredients. Pour into crust.
3. Bake 35-40 minutes or until just set 3 inches from edge of pan. Cool 15 minutes; loosen sides of springform pan. Cool on wire rack 2 hours. Loosely cover; refrigerate at least 2 hours.
4. To serve, cut into wedges. Top each wedge with tomato and green onions. Serve with crackers, if desired. Store refrigerated.


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