Roasted Red Pepper Pesto Cheesecake

• 1 cup butter-flavored cracker crumbs
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup ricotta cheese
• 3 eggs
• 1/2 cup grated parmesan cheese
• 1/2 cup pesto sauce
• 1/2 cup drained roasted red pepper, pureed

1. Mix crumbs and butter.
2. Press onto bottom of 9" springform pan.
3. Bake at 325 degrees for 10 minutes.
4. Mix cream cheese and ricotta on medium speed until well blended.
5. Add eggs, 1 at a time, mixing well after each.
6. Blend in remaining ingredients and pour over crust.
7. Bake at 325 for 55 minutes or until center is almost set.
8. Run knife around rim of pan to loosen.
9. Cool before removing rim.
10. Refrigerate at least 4 hours.
11. Let stand at room temperature for 15 minutes prior to serving.

butter, butter, cream cheese, ricotta cheese, eggs, parmesan cheese, pesto sauce, red pepper

Taken from www.food.com/recipe/roasted-red-pepper-pesto-cheesecake-222200 (may not work)