Sun dried Tomato Cheesecake Squares

Ingredients

1 1/4 cup flour
6 tablespoons cold butter, cut into bits
1 egg
1/2 cup oil-packed sun-dried tomatoes, drained, but reserve 1 T oil
6 cloves garlic
2 ts chopped fresh oregano
3 large eggs
16 ounces cream cheese, cut into bits
1 cup sour cream
1/2 cup green onion, finely chopped

Instructions

Preheat oven to 350F. 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. 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 and pepper. Pour filling into crust and bake until filling puffs and is light brown, about 20 minutes. Cool to room temp and cut into squares.