Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PESTO--------------------------------
3 c Fresh basil leaves, washed 1 c Pine nuts or walnuts
-and dried 1 c Extra virgin olive oil
6 lg Cloves garlic, peeled and 1 c Freshly grated Parmesan
-chopped -cheese

-------------------------CHEESECAKE------------------------------
1 c Breadcrumbs made from toast 4 ea Eggs
-(approx. 6 slices) 1/2 c Heavy cream
1/2 c Grated Parmesan cheese Oil-packed sund-dried
1/2 c Butter, melted -tomatoes, drained and
4 ea Packages (8 oz. each) cream -chopped
-cheese Crackers or French bread

Combine basil, garlic and nuts in food processor. Chop roughly.
While chopping, add olive oil in a steady stream. Add cheese and
blend. Combine bread crumbs, Parmesan cheese and butter. Toss to
blend; press into bottom of 9-inch springform pan. Bake 5 to 10
minutes at 325 degrees F.
Beat cream cheese until smooth. Beat in eggs, cream and 2 cups of
pesto. Pour into pan and bake for one hour or until set. Chill.
Before serving, run a knife around edge of pan; remove sides of pan.
Garnish
with sun-dried tomatoes. Serve with crackers or thin slices of french
bread.
Note: The pesto freezes well. 15 to 30 servings.

TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95

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