Crust
1 1/3 cups sesame seed cracker crumbs
1/4 cup shredded Parmesan cheese
1/3 cup melted butter
Filling
16 ounces softened cream cheese
8 ounces crumbled feta cheese with basil and tomato
3 eggs
1/2 cup chopped black olives, well drained
1/3 cup sliced green onions
1 teaspoon oregano
1/2 teaspoon coarse ground black pepper
1/4 teaspoon garlic salt
Topping
2 medium Roma tomatoes, finely chopped
1/3 cup sliced green onions

Crust
Heat oven to 325°F. Combine all ingredients. Press onto bottom and 1 1/2 inches up sides of 9 inch springform pan.
Filling
Combine cream cheese and feta together. Beat just till creamy. Add eggs, beating till just combined. Stir in all remaining ingredients. Pour into crust. Bake 35-40 minutes till just set 3 inches from edge of pan. Cool 15 minutes before loosening pan sides. Cool on rack 2 hours. Loosely cover and chill 2 hours. Top with tomatoes and green onions. Serve cut into wedges, with sesame seed or rye crackers.