Roasted Red Pepper Pesto Cheesecake

* 1 cup Butter-flavoured cracker- Crumbs (about 40 crackers)
* 1/4 cup butter or margarine
* 2 packages Cream cheese, softened
* 1 cup Ricotta cheese
* 3 Eggs
* 1/2 cup 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.