Pesto Cheesecake

4 oz Pesto (click on Pesto for recipe)

1 lb whole milk ricotta cheese

1 cup sour cream

4 eggs

1 teaspoon salt

1/2 teaspoon lemon zest

1/2 teaspoon nutmeg

1/2 teaspoon black pepper

Butter and coat an 8 inch spring form pan with breadcrumbs. Put aside 1/2 cup of sour cream, mix the remaining ingredients together. Pour into the pan, bake in a water bath at 375 for 35 minutes (until firm). Cool, cover and refrigerate 12 hours.

Remove from the pan and "frost" the sides with additional pesto. Spread the 1/2 cup of sour cream across the top.

Serve at room temperature with crackers.