Roasted Pepper Pesto Cheesecake

• Cooking spray
• 2 tablespoons dry breadcrumbs
• 1 (15-ounce) carton fat-free ricotta cheese
• 1 (8-ounce) block light cream cheese, softened
• 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
• 1/8 teaspoon salt
• Dash of ground red pepper
• 1 egg
• 1 teaspoon all-purpose flour
• 1 (8-ounce) carton fat-free sour cream
• 24 (3/4-ounce) slices diagonally cut French bread baguette
• 24 roasted red bell pepper strips (optional)

1. Preheat oven to 325u0b0.
2. Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the bottoms of pans.
3. Place ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.
4. Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at 325u0b0 for 45 minutes or until almost set.
5. Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture over each cheesecake. Bake at 325u0b0 for 10 minutes. Remove cheesecakes from oven; let cool to room temperature. Cover and chill. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

cooking spray, breadcrumbs, ricotta cheese, light cream cheese, parmesan cheese, salt, ground red pepper, egg, flour, sour cream, bread baguette, red bell pepper

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