1 cups (8 ounces) graham cracker crumbs
cup unsalted butter
1.7 pounds cream cheese
2 cups sun-dried tomatoes
1 teaspoon garlic
cup fresh basil
2 tablespoons onion, chopped
3 ounces heavy cream
6 eggs, plus 5 more eggs to be used for yolks only
1 cup Parmesan cheese
1 ounce flour
Salt and pepper to taste
1 ounces cornstarch
Preheat oven to 350 degrees. Grease sides of a springform pans or use 8-inch pans, ungreased.
To make crust: In a large bowl, combine butter and graham cracker crumbs. Press into bottom of pan and freeze.
To make filling: In a large bowl, beat cream cheese on medium high for 3 minutes. Blend in cream. Add eggs one at a time, mixing well after each egg is added. Mix in all other ingredients until smooth and pour filling in crust. Bake one hour in preheated oven. Turn oven off and let cake cool in oven for 2 hours. Refrigerate for at least 4 hours before serving.
Yield: Two 8-inch cheesecakes
Source: Chef Marcel Hesseling