oh what an Easter appetizer!...

i found this recipe online & i am making it for tomorrow. it would only be fair for me to share it with you guys! i love, love, love the flavor of pesto & you could either make your own, or just use a good quality pre-made pesto out of you grocers deli. if you ever do a cheese ball for your Easter dinner, try this instead!

{savory pesto cheesecake}

picture & recipe courtesy of confessions of a bake-a-holic

1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Get out of the fridge 30 minutes before serving. Serve at room temperature with crackers.