Ingredients
1-1/2 cups crushed butter-flavored crackers (40-45 crackers)1/3 cup butter, melted2 packages (8 ounces each) cream cheese, softened1-1/2 cups sour cream1/2 teaspoon Italian seasoning1 large egg, lightly beaten1 large egg yolk2 cups shredded provolone cheese1 cup chopped salamiOLIVE SALAD:1/2 cup pimiento-stuffed olives1/4 cup pitted Greek olives4 pickled onions2 tablespoons capers, drained2 tablespoons olive oil1 pepperoncini, stem removed2 teaspoons lemon juice1 teaspoon Italian seasoning1 garlic cloveSERVING:Assorted crackers or baguette slices
Preparation
Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet.
In a large bowl, beat cream cheese until smooth. Gradually beat in sour cream and Italian seasoning. Add egg and egg yolk; beat on low speed just until blended. Fold in provolone cheese and salami. Pour into crust. Bake 35-45 minutes or until center is almost set.
Meanwhile, place olive salad ingredients in a food processor; process until coarsely chopped. Refrigerate, covered, overnight.
Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with olive salad. Serve with crackers.
