RITZ Spinach-Cheese Torte

Ingredients

• 14 oz artichoke hearts drained chopped canned
• 0.3 cup butter melted ()
• 0.7 cup knudsen cream sour
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 0.3 tsp ground pepper red (cayenne)
• 0.8 cup parmesan cheese grated kraft
• 34  ritz crackers divided
• 0.3 cup roasted peppers red chopped
• 10 oz pkt spinach frozen dry thawed drained chopped

Equipment

• bowl
• oven
• blender
• springform pan

Directions

1. Heat oven to 350F.
2. Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
3. Beat cream cheese and sour cream in large bowl with mixer until well blended.
4. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients.
5. Pour into crust.
6. Bake 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.