Dried Tomato Cheesecake

4 oz Marinated sun-dried tomatoes drained; reserve
1 tb Oil reserved
2 ts Fresh oregano leaves; chopped <<>> 1 teaspoon dried oregano leaves
6 lg Garlic cloves
3 lg Eggs
16 oz Cream cheese; cut into chunk
1 c Sour cream
1/2 c Green onions; finely chop
Salt/pepper to taste
2 Sheets frozen puff pastry

Thaw pastry according to. Roll out on floured board to fit a 10 by 15-inch baking pan, and place in pan. In a blender or processor, coarsely puree tomatoes with oil, oregano, garlic and eggs. In processor or bowl, beat cheese and sour cream with tomato mixture. Add onions, salt and pepper. Spread onto pastry, and bake in 350~ oven until filling is puffed and lightly browned, about 25 minutes. Let cool, then cover and chill at least two hours or up to two days. With a sharp knife, cut cheesecake into about 2-inch squares, then cut each square in half, diagonally.

Dried Tomato Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
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