Ricotta and Sun-Dried Tomato Cheesecake

Name: Ricotta and Sun-Dried Tomato Cheesecake
Prep time: 45 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8 slices
Ingredients: 110 g plain flour; 60 g unsalted butter; 35 g water; 1 pinch fine sea salt; ¼ tsp dried thyme; 30 g unsalted butter; 30 g olive oil; 140 g onions; 3 garlic cloves; 20 g fresh basil leaves; 3 medium eggs; 2 egg yolks; 500 g ricotta cheese; ½ tsp fine sea salt; ½ tsp ground black pepper; 200 g sun-dried tomatoes in oil; ½ tsp sweet paprika; 1 pinch fine sea salt