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Roasted Red Pepper Pesto Cheesecake

1 cup butter-flavoured cracker crumbs (about 40 crackers)
1/4 cup (1/2 stick) butter or margarine
2 pkg cream cheese, softened
1 cup ricotta cheese
3 eggs
1/2 cup (2 oz) grated Parmesan
1/2 cup pesto sauce
1/2 cup drained roasted red peppers, pureed

Mix crumbs and butter. Press onto bottom of 9 inch springform pan.
Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with
electric mixer on medium speed until well blended. Add eggs, 1 at a
time, mixing well after each addition. Blend in remaining
ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour.
Run knife or metal spatula around rim of pan to loosen cake; cool
before removing rim of pan. Refrigerate 4 hours or overnight. Let
stand 15 minutes at room temperature before serving. Garnish, if
desired. Serve with crackers.

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