Pesto Cheesecake

1 T. butter, room temperature
1/4 c. dry breadcrumbs
1/2 c. + 2 t. freshly grated Parmesan cheese, separated

2 8-ounce packages cream cheese
1 c. ricotta cheese
1/4 t. salt
1/8 t. cayenne pepper
3 large eggs
1/2 c. purchased pesto sauce (we use our own, but this is
fine, too)
1/4 c. pine nuts

Preheat oven to 325 degrees. Butter bottom and sides of a 9-inch spring form pan. Mix breadcrumbs with 2 T. grated Parmesan. Coat pan with mixture.

With an electric mixer, beat cream cheese, ricotta, remaining 1/2 c. Parmesan, salt and cayenne pepper until light. Add eggs, one at a time, beating well after each addition. Transfer 1/2 of the mixture into a medium bowl. Mix the pesto with the remaining half. Pour the pesto
mixture into the prepared pan. Smooth top. Carefully spoon
plain mixture over top and smooth gently. Sprinkle with the
pine nuts.

Bake for about 45 minutes. Center should not move when pan is shaken. Cover tightly and refrigerate overnight. Loosen around edges with a knife and transfer to a serving platter. Serve with crackers.