Tomato Basil Cheesecake

Crust: 1/2 cup dry bread crumbs
2 Tbsp. Parmesan cheese
2 Tbsp. melted butter (plus extra to coat pan)

Preheat oven to 325 degrees. Coat bottom and sides of 9-inch spring form pan with butter. Mix the crust ingredients and press into bottom of pan.

Filling: 
1 1/2 lbs. cream cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
4 eggs
1/2 cup chopped fresh basil
1 Tbsp. minced garlic
1/3 cup pine nuts
1 cup sun dried tomatoes, chopped and
   soaked in a little olive oil
1/2 cup finely chopped scallions
1 cup sour cream

Blend cream cheese, ricotta cheese, Parmesan cheese, and eggs until smooth. Add basil, garlic, pine nuts, sun dried tomatoes and scallions. Mix well. Pour into prepared crust. Bake for 45 minutes or until center no longer moves when pan in shaken. Transfer to rack and cool completely. Spread sour cream over cooled cheesecake and garnish with green onions or chives, basil and fresh edible flowers. Serve with crackers. 

This is a Melinda McDaniel recipe. She is a local caterer who operates a catering service known as The Marinated Mushroom. The recipe was published in the Tallahassee Democrat.