SAVORY ARTICHOKE CHEESECAKE

1 tablespoon butter or margarine, softened
1/4 cup fine dry bread crumbs, divided use
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sour cream
3/4 cup (4 oz.) crumbled feta cheese
3 large eggs
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 medium red pepper, chopped
1/2 cup sliced green onions
1 large clove garlic, crushed
1 teaspoon dried tarragon leaves, crushed
1/2 teaspoon dried basil leaves, crushed
TO SERVE:
optional garnish: fresh basil leaves, red pepper strips, cooked artichoke hearts
Rye and pumpernickel toast points

Preheat oven to 375 degrees F. With butter, grease inside of 9-inch springform pan. Sprinkle with bread crumbs to coat thickly; reserve remaining crumbs. Set pan aside.

In large bowl of electric mixer, at medium-high speed, beat cream cheese until fluffy. Add sour cream, feta, and eggs; beat until blended and smooth.

Pat dry and finely chop artichoke hearts; add to bowl with cheese mixture. Beat in chopped pepper, onions, garlic, tarragon, and basil until blended. Spoon into prepared pan; spread evenly.

Bake 35 minutes, or until puffed and golden. Cool on wire rack to room temperature; refrigerate 3 hours or overnight.

TO GARNISH AND SERVE:
Remove springform side. Pat remaining bread crumbs onto side of cheesecake. If desired, garnish top of cheesecake with fresh basil leaves, red pepper strips and cooked artichoke hearts.

To serve, slice cheesecake in wedges; serve with toast points.

Servings: 24