Savory Four Cheese and Pesto Cheesecake

Butter bottom and side of 9-inch springform pan, set aside.  Combine bread crumbs and 2 Tbsp. parmesan. Sprinkle pan with mixture until evenly coated. Chill pan until ready to fill.

For filling, in mixing bowl, beat all four cheeses on medium speed until smooth.  Add salt and pepper and mix completely.  Add eggs, one at a time, beating on low speed until just combined. Stir in pesto. Spoon into prepared pan and spread evenly.

Place pan on sheetpan. Bake at 375°F for 20-30 minutes or until center is nearly set when shaken.

Cool on wire rack for 15 minutes. Run spatula around the edge of the cheesecake and cool 30 minutes more.  Remove side of pan and chill at least 3 hours.

If desired, garnish the top with pesto, shredded parmesan and/or tomatoes.  Serve with assorted crackers or gilled flatbreads.