Mediterranean Cheesecake

1 (5½-ounce) box seasoned croutons, crushed

¼ cup real butter, melted

2 cups goat cheese, softened

1 (8-ounce) package cream cheese, softened

4 eggs, beaten

¼ cup cornstarch

½ cup dairy sour cream

½ cup finely chopped onions

½ cup finely chopped red bell pepper

1 (7½-ounce) can marinated artichoke hearts, drained and chopped

½ cup prepared tomato pesto

1 (2¼-ounce) can sliced black olives, drained and divided

2 garlic cloves, finely chopped

1 teaspoon oregano

½ to 1 teaspoon crushed red pepper flakes

½ cup feta cheese crumbles

Preheat oven to 350°.
In medium bowl, combine croutons and melted butter. Press firmly on bottom and sides of greased 9-inch springform pan.
Bake 8 to 10 minutes.
In large bowl, beat goat cheese and cream cheese until smooth. Stir in eggs (one at a time), and cornstarch; mix until smooth.
Stir in sour cream, onions, red pepper, artichokes, tomato pesto, 2 tablespoons black olives, garlic, oregano and red pepper flakes; mix well.
Pour into crust. Top with feta cheese crumbles and remaining olives.
Bake 45 to 50 minutes or until set. Run a knife around the outside edge of the pan to loosen.
Cool 30 minutes and serve, or chill completely.
Garnish as desired. Serve with crackers.

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