Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter -- room temperature
     1/4           cup  dry breadcrumbs
     1/2           cup  + 2 t. freshly grated parmesan cheese -- separated 2 8-ounce
                        -- packages cream
                        -- cheese
  1                cup  ricotta cheese
     1/4      teaspoon  salt
     1/8      teaspoon  cayenne pepper
  3              large  eggs
     1/2           cup  fresh pesto
     1/4           cup  pine nuts

Preparation:

Preheat oven to 325 degrees. Butter bottom and sides of a 9-inch springform pan. Mix breadcrumbs with 2 T. gratedParmesan. Coat pan with mixture. With an electric mixer, beat cream cheese, ricotta,remaining 1/2 c. Parmesan, salt and ceyenne pepper untillight. Add eggs, one at a time, beating well after eachaddition. Stir the pesto into the mixture and well blended.Pour the mixture into the prepared pan. Smooth top. Sprinkle with thepine nuts. Bake in a bain marie for about 45 minutes to 1 hour. Center shouldmove just slightly when pan is shaken. Cover tighly and refrigerateovernight. Lossen around edges with a knife and transfer to a servingplatter. Garnish with fresh basil.

Nutritional Information:

1027 Calories (kcal); 75g Total Fat; (65% calories from fat); 56g Protein; 34g Carbohydrate; 717mg Cholesterol; 1257mg Sodium