Title: Pesto cheesecake
 Categories: Dairy, Cakes, Main dish, Cheesecakes
      Yield: 1 Servings
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
    1/4 c  Breadcrumbs; fine; dry
    1/4 c  Parmesan; grated
  2 1/2 c  Basil leaves, fresh; loosely
           -packed
    1/2 c  Parsley sprigs, fresh
    1/4 c  Olive oil
    1/2 ts Salt
      1    Garlic clove; large
     16 oz Ricotta cheese
     16 oz Cream cheese; softened
      8 oz Parmesan cheese; grated
      4    Eggs
    1/2 c  Pine nuts; toasted
 
  Butter bottom and sides of a 9-inch springform pan.
   Combine breadcrumbs and 1/4 cup Parmesan cheese in a small bowl, and
  stir well.  Coat bottom and sides of buttered pan with breadcrumb
  mixture. Chill 15 minutes. Combine fresh basil leaves, parsley
  springs, olive oil, salt and garlic in container of an electric
  blender or food processor; cover and process 2 minutes or until
  mixture is smooth, scraping sides of bowl occasionally with a rubber
  spatula. Transfer basil mixture to a medium bowl, and set aside.
  Combine ricotta cheese, cream cheese, and 8 ounces Parmesan cheese in
  container of electric blender or food processor; cover and process
  until mixture is smooth. Add eggs and basil mixture to cheese
  mixture; cover and process until smooth. Pour basil mixture into
  prepared pan. Sprinkle top with toasted pine nuts. Place springform
  pan in a 15- x 9- x1-inch jellyroll pan. Bake at 325 degrees for 1
  hour and 15 minutes. Turn oven off, partially open oven door, and let
  cheesecake cool 1 hour. Transfer to a wire rack. Remove sides of
  springform pan. Serve at room temperature. SOURCE:  Taste of Today;
  BUNWC, North Shore Illinois Chapter; Northfield, Illinois; America's
  Best Recipes; A 1989 Hometown Collection; Oxmoor House.