Ingredients:

Crust:

• 1 TB soft unsalted butter
• 1/4 cup seasoned Italian breadcrumbs

Rub butter over bottom and about halfway up sides of an 8 or 9 inch spring form pan

Sprinkle breadcrumbs evenly over buttered pan

 Filling:

• 2  8 oz pkgs. cream cheese, softened to room temperature
• 1 cup ricotta cheese
• 1/2 cup grated parmesean
• 3 large eggs
• pinch cayenne papper
• 1/2 cup pesto

Recipe:

1. Mix cream cheese, ricotta, parmesean and cayenne in processor until completely smooth. Add eggs and mix thoroughly.
2. Transfer half of the mixture to a bowl. To the half remaining in the processor add t he pesto and mix well
3. Pour pesto mixture into prepared pan and smooth out. Carefully pour plain mixture over, smoothing it so it covers the entire surface.
4. Bake until just set in the center- 35 to 40 minutes. Cool, chill at least 4 hours or overnight in the fridge

Notes:

• Loosen from sides of pan with a small knife and carefully remove sides of pan.
• Serve with toasted bread or crackers