1 c. dry bread crumbs
1/4 c. butter, melted
1/4 c. olive oil
2 c. fresh basil leaves
1/2 tsp. salt
1 garlic clove, cut in half
2 (8 oz.) pkg. cream cheese, softened
1 c. ricotta cheese
3 eggs
1/2 c. grated Parmesan cheese
1/2 c. pine nuts

Combine crumbs and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees, 10 minutes.

Place oil, basil, salt and garlic in blender container. Cover; process on high speed until smooth. Combine basil mixture, cream cheese and ricotta cheese, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Blend in Parmesan cheese; pour over crust. Top with pine nuts. Bake at 325 degrees, 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Serve warm or at room temperature. Garnish with tomato rose and fresh basil, if desired. Chill any remaining cheesecake. 16 servings.

Variation: Substitute 1 cup chopped parsley and 1 tablespoon dried basil leaves for fresh basil leaves.