Pesto Cheesecake

• 2 (8 ounce) packages cream cheese (softened)
• 1 cup ricotta cheese
• 1/2 cup grated romano cheese
• 1 teaspoon butter
• 1/4 cup Italian seasoned breadcrumbs
• 3 eggs
• 1/4 cup sun-dried tomato (finely chopped)
• 1/4 cup pesto sauce (homemade or prepared)
• 1/4 pignolis (pine)

1. Butter spring form pan, coat with breadcrumbs--set aside.
2. Beat cream cheese, ricotta and Romano cheese with electric mixer.
3. Add eggs one at a time beating well after each addition.
4. Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
5. Layer in spring pan.
6. Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
7. Cool in pan.
8. Cover and wrap in plastic.
9. Refrigerate 8 hours or overnite.
10. Slide knife around edge of pan and remove to serve.

cream cheese, ricotta cheese, romano cheese, butter, italian seasoned breadcrumbs, eggs, tomato, pesto sauce

Taken from www.food.com/recipe/pesto-cheesecake-40995 (may not work)