This is a delicious and impressive appetizer.
It needs to be made several hours before you want to eat it (I always make it the night before), but the preparation is really quite simple.
Pesto Cheesecake Appetizer
from Peacocks on My Porch
1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
1/4 cup prepared pesto
1/3 cup sour cream
Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Serve as a spread with crackers.
You can serve this right out of the refrigerator. I prefer to let it warm up to near room temperature.