Filling Ingredients:
2 (8-ounce) packages cream cheese, softened
2 (4-ounce) packages crumbled feta cheese with basil and tomato
3 eggs
1 (4 1/4-ounce) can (1/2 cup) chopped pitted ripe olives, well-drained
1/3 cup sliced green onions
1 teaspoon dried oregano leaves
1/2 teaspoon coarse ground pepper
1/4 teaspoon garlic salt

Topping Ingredients:
2 medium Roma tomatoes, finely chopped
1/3 cup sliced green onions
Crackers Ingredients:

Sesame seed or rye crackers, if desired

Heat oven to 325�F. Combine all crust ingredients in medium bowl. Press onto bottom and 1 1/2-inches up sides of ungreased 9-inch springform pan or aluminum foil-lined 9-inch round baking pan, leaving a 1-inch overhang.

Combine cream cheese and feta cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, beating just until combined. Stir in all remaining filling ingredients. Pour into crust. Bake for 35 to 40 minutes or until just set 3 inches from edge of pan. Cool 15 minutes; loosen sides of springform pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 2 hours.

To serve, cut into wedges. Top each wedge with tomato and green onions. Serve with crackers, if desired. Store refrigerated.

TIP: Check cheesecakes at the minimum time for doneness by gently shaking the pan. If the center still jiggles and the edges appear firm, the cheesecake is done. The cheesecake will continue to set as it cools.

Yield: 32 servings

Nutrition Facts (1 serving) Calories: 120
Fat: 10 g
Cholesterol: 40 mg
Sodium: 230 mg
Carbohydrates: 4 g
Dietary Fiber: <1 g
Protein: 4 g