Pesto Cheesecake

• 1 Tbsp. butter (room temperature)
• 1/4 c. fine dry bread crumbs
• 1/2 c. plus 2 Tbsp. freshly grated Parmesan cheese
• 2 (8 oz.) pkg. cream cheese (room temperature)
• 1 c. Ricotta cheese
• 1/4 tsp. salt
• 1/8 tsp. cayenne
• 3 large eggs
• 1/2 c. purchased Pesto sauce
• 1/4 c. pine nuts
• fresh basil sprigs
• crackers

1. Preheat oven to 325u0b0.
2. Rub 1 tablespoon butter over the bottom and sides of a 9-inch diameter spring-form pan.
3. Mix bread crumbs with 2 tablespoons grated cheese.
4. Coat pan with crumb mixture. Using an electric mixer, beat cream cheese, Ricotta, remaining 1/2 cup Parmesan, salt and cayenne in a large bowl until light.
5. Add eggs, one at a time, beating well after each addition.
6. Transfer half of mixture to a medium bowl.
7. Mix pesto into remaining half. Pour pesto mixture into prepared pan; smooth top.
8. Carefully spoon plain mixture; gently smooth top.
9. Sprinkle with pine nuts.
10. Bake cake until center no longer moves when pan is shaken, about 45 minutes.
11. Transfer to rack and cool completely.
12. Cover tightly with plastic wrap and refrigerate overnight.
13. Run small sharp knife around pan sides to loosen cheesecake, if necessary.
14. Release pan sides from cheesecake.
15. Transfer cheesecake to platter.
16. Garnish with fresh basil sprigs.
17. Surround with crackers and serve.

butter, bread crumbs, freshly grated parmesan cheese, cream cheese, ricotta cheese, salt, cayenne, eggs, purchased pesto sauce, pine nuts, fresh basil sprigs, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245517 (may not work)