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1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
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2
Spread butter onto bottom and 1 inch up side of pan.
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3
Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese.
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4
Wrap foil around bottom and up side of pan.
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5
Beat cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended.
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6
Add eggs, one at a time, beating on low speed after each addition just until blended.
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7
Stir in feta cheese.
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8
(Batter will not be smooth.)
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9
Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto.
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10
Pour into prepared pan; cover with remaining plain batter.
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11
Place springform pan in larger shallow baking pan.
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12
Fill baking pan with enough hot water to come 1 inch up side of springform pan.
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13
Bake 45 min.
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14
or until center is set.
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15
Turn off oven; leave door ajar.
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16
Let torta stand in water bath in oven 1 hour.
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17
Remove torta from water bath.
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18
Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan.
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19
Refrigerate at least 4 hours or overnight.
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20
Serve as spread with assorted crackers or toasted French bread slices.
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21
Store leftover torta in refrigerator.
