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["Preheat oven to 325 degrees. Rub the butter over the bottom and sides of a 9"" spring-form pan. Mix bread crumbs with 2 Tbsp. Parmesan cheese. Coat bottom and sides with the crumb mixture.", "", "Using an electric mixer beat the cream cheese, ricotta cheese, remaining Parmesan cheese and cayenne pepper in a large bowl until smooth. Add eggs, beating well. Divide mixture into three bowls. Add tomato puree to one bowl; mix thoroughly. Add pesto to another bowl; mix thoroughly. Leave the last bowl plain.", "", "Spoon red mixture into prepared pan and smooth until even. Spoon pesto over red and gently smooth top. Carefully spoon the plain mixture on the top. Sprinkle pine nuts over top of plain mixture.", "", "Bake until the center of the cheesecake no longer moves when pan is shaken, about 50 minutes. Cool completely. Refrigerate overnight.", "", "To serve, run a knife around side of pan and release pan sides. Transfer to platter and serve with crackers or baguettes.", "", "Makes one 9"" cheesecake.", "", "Pesto", "", "In a blender or food processor, process fresh basil leaves, garlic, cheese, olive oil, and enough water to make a puree. Stir in pine nuts.", "", "*When I make the pesto ahead of time. I don't add the olive oil when I'm processing it but pack the pesto in a jar and ""float"" the olive oil on top to seal it before putting the top on the jar."]
