Thyme Pesto Cheesecake

Ingredients:

• 1 Tbsp Butter -- Softened
• 1/4 C Breadcrumbs -- Fine, Dry
• 1/2 C Plus 2 Tab. Parmesan Cheese -- Grated.
• 16 Oz Cream Cheese -- Softened
• 1 C Ricotta Cheese
• 1/4 Tsp Salt
• 1/4 Tsp Cayenne
• 3 Large Eggs
• 1/2 C Thyme Pesto Or Purchased Pesto Sauce
• 1/4 C Pine Nuts -- Lightly Toasted
• basil Sprigs -- Fresh
• Hearty Crackers

Preparation:

• 1.
• Preheat oven to 325 degrees.
• 2.
• Rub 1 tablespoon butter over bottom and sides of 9" springform pan.
• Mix br eadcrumbs with 2 tablespoons grated cheese.
• Coat pan with crumb mixture.
• 3.
• Using electric mixer, beat cream cheese, ricotta, remaining 1/2 cup Parmesa n cheese, salt and cayenne in a large bowl until fluffy.
• Add eggs one at a tim e, beating well after each addition.
• 4.
• Transfer half of mixture to medium bowl, mix pesto into remaining half.
• 5.
• Pour pesto mixture into prepared pan, smooth top.
• Carefully spoon plain mi xture on top, smooth.
• Sprinkle with pine nuts.
• 6.
• Bake cake until center no longer moves when shaken, about 45 minutes.
• Tran sfer to rack and cool completely.
• Cover tightly with plastic wrap and chill ov ernight.
• 7. Run small sharp knife around pan sides to loosen cheesecake and remove side s. Transfer cake to a platter or raised cake plate, garnish with basil sprigs and surround with crackers to serve.