Roasted Red Pepper & Pesto Cheesecake

• 1 qt. crushed butter crackers, finely crushed
• 1 cup butter, melted
• 2 qt. PHILADELPHIA Original Cream Cheese, softened
• 1 qt. ricotta cheese
• 2 cups KRAFT Grated Parmesan Cheese
• 2 cups pesto
• 2 cups roasted red peppers, pureed
• 1 doz. eggs

1. Combine crackers and butter.
2. Press evenly onto bottoms of 4 (9-inch) springform pans (or 1 pan for trial recipe).
3. Bake at 325F for 10 minutes.
4. Cool on wire rack while preparing filling.
5. Place cream cheese and ricotta cheese in 12-quart bowl with electric mixer fitted with paddle attachment.
6. Beat on medium speed until well blended.
7. Add cheese, pesto and peppers; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Pour about 4-1/2 cups of the cream cheese mixture over each crust.
10. Bake at 325F for 55 minutes to 1 hour or until centers are almost set.
11. Run thin metal spatula around rims of pans to loosen cakes.
12. Refrigerate several hours or overnight.
13. Let stand at room temperature 15 minutes before serving.

butter crackers, butter, philadelphia original cream cheese, ricotta cheese, parmesan cheese, pesto, red peppers, eggs

Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-pesto-cheesecake-97617.aspx (may not work)