Title: Sun-dried tomato cheesecake squares
 Categories: Appetizers, Desserts, Cakes, Cheesecakes
      Yield: 20 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Flour
      6 tb Butter; chilled*
      1 lg Egg

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Oil-pkd sun-dried tomatoes*
      6    Cloves garlic
      2 ts Chopped fresh oregano
      3    Large eggs
     16 oz Cream cheese; room temp*
      1 c  Sour cream
    1/2 c  Green onion, finely chopped
 
  *Note: Butter and cream cheese should be cut into bits. Sun-dried
  tomatoes should be drained, but reserve 1 T oil.
  
  Preheat oven to 350^. Make crust - blend flour and butter until mix
  resembles coarse crumbs. Add egg and blend just until dough begins to
  clump. Press onto bottom of 13x9" baking dish (dough will be thin).
  Bake about 10 minutes, until light golden. Cool. FILLING: in
  processor, finely chop tomatoes with reserved oil, garlic and
  oregano. Blend in eggs. Add cream cheese and blend until smooth. Add
  sour cream and blend until combined. Transfer filling to bowl and mix
  in chopped green onion. Season to taste with salt & pepper. Pour
  filling into crust and bake until filling puffs & is light brown,
  about 20 minutes. Cool to room temp and cut into squares.