Crab Pesto Cheesecake

• 1 cup crushed roasted vegetable-flavored butter crackers
• 3 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sour cream
• 3/4 cup shredded Asiago cheese
• 3 tablespoons prepared pesto
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup fresh crabmeat
• 1 cup canned water-packed artichoke hearts, chopped
• Additional prepared pesto
• Assorted crackers

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a
3. . Bake at 350u0b0 for 8 minutes. Cool on a wire rack.
4. In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon zest and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325u0b0 until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. Remove sides of pan. Drizzle with additional pesto; serve with crackers.

butter crackers, butter, cream cheese, sour cream, cheese, pesto, lemon zest, salt, eggs, fresh crabmeat, water, pesto, crackers

Taken from www.tasteofhome.com/recipes/crab-pesto-cheesecake/ (may not work)