Ingredients
1-1/4 cups seasoned bread crumbs1/2 cup finely chopped pecans1/3 cup butter, meltedFILLING:11 ounces cream cheese, softened1 cup sour cream1 tablespoon all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 large egg, room temperature1 large egg yolk, room temperature1/2 cup pitted kalamata olives, chopped2 teaspoons minced fresh rosemaryOptional: Halved pitted kalamata olives and fresh rosemary sprigs
Preparation
In a small bowl, combine bread crumbs and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in chopped olives and minced rosemary. Pour over crust. Return pan to baking sheet.
Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edge of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. If desired, top cheesecake with halved olives and rosemary sprigs.
