Spinach Artichoke Cheesecake

Spinach artichoke dip is transformed it into an elegant yet easy party-perfect appetizer.

Ingredients

• ¾ cup plain dry breadcrumbs
• ¼ cup butter, melted
• 3 pkgs. (8 oz. each) cream cheese, at room temperature
• 2 conts. (5.6 oz. each) Boursin garlic & herbs cheese dip
• 1 Tbs. cornstarch
• 3 eggs
• ¼ tsp. salt
• ¼ tsp. pepper
• ⅔ cup sun-dried tomato pesto
• 1 can (14 oz.) artichoke hearts, drained, chopped, excess liquid squeezed out
• 1 pkg. (9 oz.) frozen creamed spinach, thawed
• Fresh basil and parsley leaves
• Cherry tomatoes, halved

Instructions

1. Heat oven to 325°F. Coat 8” springform pan with cooking spray. Combine breadcrumbs and butter. Press into bottom of pan. Bake 10-12 minutes or until lightly browned. Cool.  
2. On medium speed, beat cream cheese, Boursin and cornstarch until smooth; beat in eggs, salt and pepper. Transfer ⅓ of mixture to separate bowl; stir in pesto. Spread in crust. 
3. Stir artichokes and spinach into remaining cheese mixture. Carefully spread over pesto mixture. Bake 1 hour, 10 minutes or until set in center. Turn oven off; let cheesecake stand in oven with door closed 1 hour. Remove; cool completely on rack. 
4. Run knife along edge of cake; remove side of pan. Refrigerate until serving time. Place on serving plate and garnish with basil, parsley and cherry tomato halves.