Sun-Dried Tomato Cheesecake

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5 (1-ounce) slices whole wheat bread

1/2 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon grated lemon rind

1/2 teaspoon freshly ground black pepper

1 tablespoon butter

1 teaspoon extravirgin olive oil

1 garlic clove, minced

1 1/4 cups sun-dried tomato halves, packed without oil (about 3 ounces)

1 1/4 cups 1% low-fat cottage cheese

1 tablespoon fresh lemon juice

1 tablespoon all-purpose flour

1/4 teaspoon salt

2 (8-ounce) blocks 1/3-less-fat cream cheese

2 (8-ounce) blocks fat-free cream cheese

2 large egg whites

1/4 cup coarsely chopped fresh basil

1/2 cup drained canned artichoke hearts, chopped

72 Melba toast rounds (about 12.5 ounces)

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