Crust
1 ¼ cups buttery crackers, crushed
3 tablespoons butter, melted

Filling
24 ounces cream cheese, softened
¼ cup heavy whipping cream
3 large eggs
1 ½ cups Havarti cheese, shredded
½ cup sun-dried tomatoes (oil-packed)
1 tablespoon oil from sun-dried tomatoes
8 medium green onions, sliced

Crust: Mix crumbs and butter until well blended. Press evenly in bottom of deep 10-inch springform pan. Bake about 10 minutes or until golden brown. Remove from oven.

Reduce oven temperature to 325 F.

Filling: Slice and drain sun-dried tomatoes, reserving 1 tablespoon of the oil. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.

Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove sides of pan. To serve, cut cheesecake into thin wedges. Makes 36 hors-d’oeuvre portions.