1 cup plus 2 tablespoons Italian bread crumbs, divided
3 tablespoons butter, melted
1 carton (15 ounces) ricotta cheese
1 package (8 ounces) Neufchâtel cheese
1/2 cup (2-1/2 ounces) crumbled Gorgonzola cheese
1/2 cup (2 ounces) grated Parmesan cheese
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1 cup packed basil leaves
1 green onion, cut into 1-inch pieces
1/4 cup pine nuts, toasted
Additional fresh 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 Frank's RedHot Sauce in food processor. Cover; process until smooth. Remove 2 cups cheese mixture to medium bowl; reserve.
Add 1 cup basil, green onion and remaining 2 tablespoons 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.
Tip To toast pine nuts, bake at 350ºF 8 to 10 minutes or until golden.