Pesto Cheesecake

1 T butter

1/4 c breadcrumbs

1/2 c + 2 T grated parmesan cheese

2 - 8 oz cream cheese

1 c ricotta cheese

1/4 t salt

1/4 t cayenne pepper

3 large eggs slightly beaten

3/4 c pesto sauce

1/4 c pine nuts + some for garnishing

fresh basil sprigs for garnish

Rub Butter, softened to room temperature around sides and bottom of Spring Form Pan. ( 9” is best – but use what you have!) Mix ¼ cup breadcrumbs, 2 tablespoons Parmesans cheese grated, 1 tablespoon butter. Coat Pan. Beat until light and creamy, softened cream cheese, ricotta cheese and cayenne pepper. Add 3 large eggs slightly beaten one at a time - mix in well. Divide mixture in half. Pour pesto sauce into half of mixture stir, Pour mixture w/pesto in pan. Carefully spoon plain mixture over pesto mixture, sprinkle pine nuts on top. Bake at 325 degrees for about 45 minutes or until center is set. Refrigerate 2 to 3 hours or even overnight. Garnish w/fresh basil and if desired sun dried tomatoes and extra pine nuts. Serve with thinly sliced baguette or your favorite cracker.

Roz Hawk