Salty cheesecake with cherry tomatoes

Preheat oven at 180ºC.

Cover the bottom of an 18 cm springform pan with parchment paper to easily remove the cheesecake later.

Crush the crackers with the butter until you have a crumb-like, sandy texture.

Place and press the mix in the pan, spread it out evenly. Chill in the refrigerator.

In a large bowl, put all the ingredients for the filling together and blend with a mixer until everything is combined.

Pour into the pan, bake for 30 minutes at 200ºC. Prick with a toothpick to check if it is ready and, if not, bake for a few more minutes.

When the cake is baked, remove it from the tin and cool.

Blend in a large bowl a dash of olive oil, crushed garlic, fresh rosemary or other herbs, salt and pepper and set aside to macerate.