Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  Italian style breadcrumbs
  3        tablespoons  unsalted butter -- melted
  1                Cup  basil leaves -- packed
  2             Cloves  garlic -- chopped
     1/2           Cup  light mayonnaise
  1              pound  ricotta cheese
  1              Ounce  blue cheese
  1 1/2           Cups  grated Parmesan cheese
     1/2           Cup  almonds -- (optional) toasted
                        and finely chopped
  3        tablespoons  slivered almonds -- (optional)
  2        tablespoons  fresh chives -- (optional)

Preparation:

Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside. Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toasts. Tip: Mascarpone cheese may be substituted for the ricotta for a smoother, milder flavor. For more cheese flavor, substitute half the Parmesan with Asiago chees

Nutritional Information:

2611 Calories (kcal); 212g Total Fat; (71% calories from fat); 128g Protein; 60g Carbohydrate; 482mg Cholesterol; 3625mg Sodium