Preheat the oven to 325. Butter a 7" springform pan. Sprinkle crushed crackers into bottom of pan. In a large bowl, beat cream cheese until softened. Add egg & salt, beating on low speed until just combined. Set aside.
In a food processor bowl, process sun dried tomatoes. Add pesto and process to mix.
Spread half of the cream cheese mixture into prepared pan, spreading evenly. Top with tomato mixture, spreading evenly to edge. Spread remaining cheese mixture over tomato mixture. Bake about 35 minutes.
Stir together sour cream and flour; carefully spread over cheesecake. Bake 5 minutes more. Cool; cover & chill 4-24 hours. Remove side of pan. Serve on a bed of baby lettuce leaves. Garnish with edible petals and chives. Serve chilled or at room temperature.
Originally Submitted
11/4/2008
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