Spinach-Herb Cheesecake

2 large tomatoes

3/4 teaspoon salt, divided

3/4 teaspoon pepper, divided

1/4 cup pine nuts, toasted

1/4 cup Italian-seasoned breadcrumbs

2 tablespoons butter or margarine, melted

3 (8 ounce) packages cream cheese, softened

1 (15 ounce) carton ricotta cheese

1 (8 ounce) package feta cheese, crumbled

3 large eggs

4 cups loosely packed shredded fresh spinach

2 cloves garlic, pressed

2 tablespoons all-purpose flour

1 tablespoon chopped fresh dill



Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels for 10 minutes.



Process pine nuts in a food processor until ground. Stir together pine nuts, breadcrumbs, and melted butter. Press into bottom of a 9-inch spring-form pan. Bake at 350 degrees for 10 minutes. Cool in pan on a wire rack.



Beat cream cheese at medium speed with an electric mixer until creamy; add ricotta cheese, feta cheese and eggs, beating until blended. Stir in spinach, next 3 ingredients, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Pour into prepared crust.



Bake at 325 degrees for 15 minutes. Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheesecake in over 20 minutes. Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, an