Title: Roasted red pepper pesto cheesecake
 Categories: Appetizers, Cheesecakes
      Yield: 12 Servings
 
      1 c  Butter-flavoured cracker-
           Crumbs (about 40 crackers)
    1/4 c  (1/2 stick) butter or marg.
      2 pk Cream cheese, softened
      1 c  Ricotta cheese
      3    Eggs
    1/2 c  (2 oz) grated parmesan
    1/2 c  Pesto sauce
    1/2 c  Drained roasted red peppers,
           Pureed.
 
  Mix crumbs and butter.  Press onto bottom of 9 inch springform pan.
  Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with
  electric mixer on medium speed until well blended. Add eggs, 1 at a
  time, mixing well after each addition.  Blend in remaining
  ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour.
  Run knife or metal spatula around rim of pan to loosen cake; cool
  before removing rim of pan. Refrigerate 4 hours or overnight.  Let
  stand 15 minjutes at room temperature before serving. Garnish, if
  desired. Serve with crackers. Makes 12 to
       14    servings. ch.