Roasted Red Pepper Pesto Cheesecake
1 cup butter flavored cracker crumbs (about 40 crackers)
1/4 cup butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup Ricotta cheese
1/2 cup grated Parmesan
1/2 cup pesto sauce
1/2 cup drained roasted red peppers, pureed.
Mix crumbs and butter. Press onto bottom of 9 inch springform pan.
Bake at 325ºF 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 325ºF 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 minutes at room temperature before serving. Garnish, if desired. Serve with crackers.