Savory Mascarpone Cheesecake with Sun-Dried Tomato Pesto

Preparation

1. 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.

2. 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.

3. 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.