Sun-Dried Tomato Pesto Cheesecake

Serves 10

Crust:
2-1/2 cups Panko (Asian bread crumbs)
1/4 cup chopped opal basil
1/4 cup chopped green basil
1 Tbsp minced garlic
1/2 cup melted butter
Salt and pepper to taste

Cake:
8 oz cream cheese
6 oz fromage blanc (farmers cheese)
6 oz sour cream
4 oz sun-dried tomato pesto
2 Tbsp sugar
2 eggs
Salt and pepper to taste

Mix crust ingredients together
Pack 1/4 cup crust into individual 3 oz molds
Bake 4 minutes in convection oven with fan on
Cool completely
Cream cheese, fromage blanc and sour cream in mixing bowl on low speed
Add sugar and eggs, continue at low speed for 5 minutes, scraping bowl as needed
Place a whole cherry tomato in center of cooled crust
Pour approximately 2 oz cheese mixture in cooled crust
Bake 16-20 minutes

Pair with Ferrari-Carano Reserve Chardonnay.