Roasted Red Pepper Pesto Cheesecake

1 c. butter-flavored cracker crumbs (about 40 crackers)
1/4 c. (1/2 stick) butter
2 (8 oz.) pkgs. cream cheese, softened
1 c. ricotta cheese
3 eggs
1/2 c. grated parmesan cheese
1/2 c. (Di Giorno) pesto sauce
1/2 c. roasted red peppers, drained; pureed

Mix crumbs and butter. Press onto bottom of a 9-inch springform pan. Bake at 325 for 10 minutes. Mix cream cheese and ricotta until well blended. Add eggs, one at a time, mixing well after each. Add remaining ingredients, blend well. Pour over crust. Bake at 325 for 55 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Serve with crackers.

Cheese And Pine Nut Phyllo Triangles

4 oz. feta cheese
4 oz. ricotta cheese
2 T. chopped fresh basil
1/4 c. pine nuts, toasted
1 egg, lightly beaten
14 sheets phyllo pastry
4 oz. butter, melted

Preheat oven to 400 degrees. Mix cheeses, basil, pine nuts, and egg. Season well with salt and black pepper. Place a sheet of pastry on a work surface and brush all over with the melted butter. Top with another sheet of pastry and brush with the butter. Cut the pastry lengthwise into 4 strips. Place 3 level teaspoons of the mixture on the end of each strip. Fold the pastry diagonally over and up to enclose the filling and make a triangle. Brush the triangles with butter and place on a baking sheet. Repeat with the remaining pastry and filling. Bake the triangles for 15 minutes, or until golden brown.