Pesto Cheesecake

Follow homemade pesto instructions or use purchased pesto in this appetizer cheesecake recipe.

• 1 package fresh basil, about 1/2 cup
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/3 cup olive oil
• 1/2 cup Parmesan cheese -- grated
• 1 tablespoon butter
• 1/4 cup dry bread crumbs
• 2 tablespoons Parmesan cheese -- grated
• 2 package,8oz cream cheese
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese -- grated
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 3 large eggs
• 1/4 cup pine nuts

For Pesto: Finely chop first three ingredients in processor. With motor still running pour olive oil slowly down feed tube, process until well incorporated. Add 1/2 cup grated Parmesan and blend well. (If desired use 1/2 cup commercial pesto sauce.)

For Cheesecake: Preheat oven to 325 degrees. Rub butter over botton and sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan and coat pan with the crumb mixture. Using an electric mixer, beat cream cheese, ricotta, Parmesan, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
From Jack Dickson