Kalamata Cheesecake Squares
1-1/4 cups of Italian seasoned bread crumbs
1/2 cup very finely chopped pecans
1/3 cup butter or margarine, melted
8 oz package cream cheese, softened
3 oz package cream cheese, softened
8 ounces sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 egg yolk
1/2 cup sliced or chopped kalamata olives
1 tablespoon fresh rosemary
Combine the first 3 ingredients and stir well. Press the crumb mixture firmly into a lightly greased, foil-lined square pan.( 9") Bake for 12 minutes at 350ºF. Set aside to cool. Beat both cream cheese, sour cream and the next 3 ingredients. Beat till smooth. Add the egg and egg yolk, beat just to blend. Stir in the olives and rosemary and pour over the baked crust. Bake at 350ºF for 20 minutes or until firm. Cool or chill for at least 1 hour.
To serve lift the foil out of the pan and cut into little squares. Garnish the plate with rosemary sprigs and Kalamata olives. Store in the refrigerator.