Herb Appetizer Cheesecake

1 cup dry bread crumbs
¼ cup margarine, melted
¼ cp olive oil
2 cups fresh basil leaves
½ tsp. salt
1 garlic, cut in half
2 8oz. pkgs. Philadelphia Brand® Cream Cheese, softened
1 cup ricotta cheese
3 eggs
½ cup Kraft® 100% Grated Parmesan Cheese
½ cup pine nuts

Combine crumbs and margarine; press onto bottom of 9” springform pan.
Bake at 350°, 10 minutes.

Place oil, basil, salt and garlic in blender container. Cover; process on high
speed until smooth. Combine basil mixture, cream cheese and ricotta cheese,
and mix at medium speed on electric mixture until well blended.
Add eggs, one at a time, mixing well after each additional. Blend in
parmesan cheese; pour over crust. Top with pine nuts. Bake at 325°, 1 hour
and 15 minutes. Loosen cake form rim of pan; cool before removing rim of pan.

Serve warm or at room temp. Chill any remaining cheesecake.

16 servings