1 cup plus 2 tbs. Italian bread crumbs; divided
3 tablespoons butter, melted
1 carton (15 oz.) ricotta cheese
1 pkg. (8 oz.) Neufchatel cheese
1/2 cup (2.5 oz.) crumbled Gorgonzola cheese
1/2 cup (2 oz.) parmesan cheese
3 tablespoons red hot cayenne pepper sauce
1 cup packed basil leaves
1 green onion, 1-in. pieces 1/4 cup pine nuts, toasted
additional basil leaves
Spray 9-inch springform pan with nonstick cooking spray.
Mix 1 cup bread crumbs and butter in small bowl until blended. Press onto bottom of prepared pan. Combine cheeses and red hot sauce in food processor. Cover; process until smooth. Remove 2 cups cheese mixture to medium bowl; reserve. Add one cup basil, green onion and remaining 2 tbs. bread crumbs to mixture in processor. Cover; process until finely chopped. Spoon basil mixture over bread crumb layer in pan; spread with spatula until level. Carefully spoon reserved cheese mixture over basil layer; spread with spatula until level. Cover with plastic wrap; refrigerate at least 8 hours or overnight.
With spatula or knife, loosen cheesecake around edges of pan. Sprinkle pine nuts around top edges; top with basil leaves. Serve with crackers or vegetable dippers.
* To toast pine nuts, bake at 350ºF 8-10 minutes or until golden.