ARTICHOKE CHEESECAKE

Steps:

• Preheat oven to 400.
• Brush the bottom and sides of a 9" springform pan with melted butter.
• Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
• Brush with melted butter.
• Repeart with the remaining phyllo and butter.
• Cut 2 slits in the center of the phyllo dough for steam to escape.
• Bake 7-10 minutes, or until lightly browned.
• Cool on a wire rack.
• Decrease oven temp to 325.
• Drain the artichokes, reserving 2 T.
• of the marinade.
• Chop the artichokes and set aside.
• Beat the cheeses, oregano and garlic powder in a large bowl.
• Add the eggs, beating just until blended.
• Do not overbeat.
• Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
• Pour into crust, and cover loosely with foil.
• Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
• NOTE: The cheesecake did not look"done" to me at this point, but firms up in the fridge.
• Also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
• Cool, then cover and chill 2-24 hrs.
• (24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.