Savory Cheesecake

From Deanna Buxton's Worldwide Ward Cookbook - Mom's Best Recipes. This recipe is a unique twist on a classic recipe and has been a hit at several gatherings!

Ingredients:

1 medium onion, thinly sliced

1 tsp sugar

1/2 cup dried breadcrumbs

1 1/2 Tbsp butter, melted

3 8-oz packages cream cheese, room temperature

4 oz feta, crumbled

3 eggs, lightly beaten

1 tsp dried basil

1 tsp salt

1 tsp pepper

3-4 cloves of garlic, minced

1 14-oz jar of marinated artichoke hearts, coarsely chopped and 2 Tbsp of the liquid reserved

1/2 cup sun dried tomatoes in oil, oil reserved

1/4 cup parmesan cheese, shredded

Directions:

In a frying pan, heat the oil from the sundried tomatoes and add in the onion and sugar. Let caramelize over meadium-low heat for about 30 minutes, stirring occasionally. Set aside. Mix the bread crumbs and butter together. Press into a 9-inch springform pan. In a large bowl, beat the cream cheese with a hand mixer until smooth. Add in the feta cheese and beat until well mixed. Add the eggs, basil, salt, pepper, garlic, and artichoke liquid; mix until just incorporated. Fold in the remaining ingredients along with the caramelized onions. Pour into the prepared pan and bake at 325॰F for 35 minutes. Allow to cool on a wire rack for 30 minutes then chill in the fridge for at least 4 hours prior to serving. To serve, slice the cheesecake into wedges and spread on crackers, toast, or crusty bread. Enjoy!