Ingredients

For the crust

1 cup finely ground Wheat Thins or other wheat crackers

　　1/2 cup finely chopped walnuts

　　1 tablespoon unsalted butter, melted and cooled

　　

For the pesto

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

　　

For the filling

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

　　

Make the crust:

Step 1

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.

　　

Make the pesto:

Step 2

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.

　　

Make the filling:

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.