- 1 cup finely ground Wheat Thins or other wheat crackers
- 1/2 cup finely chopped walnuts
- 1 tablespoon unsalted butter, melted and cooled
- 1 1/2 cups packed fresh basil leaves
- 6 ounces sun-dried tomatoes in oil, drained, reserving 2 tablespoons of the oil
- 1 garlic clove, minced
- 1/4 cup freshly grated Parmesan
- 3 tablespoons pine nuts
- 1 pound mascarpone (available at specialty foods shops and cheese shops)
- 8 ounces cream cheese, cut into bits and softened
- 3 large eggs, beaten lightly
- 1 tablespoon all-purpose flour
- 8 ounces sour cream
- 1 teaspoon all-purpose flour
- sun-dried tomato slices for garnish
- basil sprigs for garnish
- assorted greens with vinaigrette
- In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.
- In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
- In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
- Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.
- In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.