| 1 | Preheat oven to 325°F. |
| 2 | Butter bottom and sides of 10" spring form pan. |
| 3 | Mix bread crumbs and ?cup parmesan cheese. |
| 4 | Sprinkle mixture into pan, turning to coat completely. |
| 5 | Mix basil leaves, parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally. |
| 6 | Put ricotta cheese, cream cheese and parmesan in a mixer bowl and mix until smooth about 2 minutes. |
| 7 | Mix in the eggs. |
| 8 | Remove about 1/3 of this mixture to a small bowl. |
| 9 | Into the original 2/3 cheese mixture, fold in the basil mixture until well blended. |
| 10 | Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top. |
| 11 | Sprinkle with pine nuts. |
| 12 | Set pan on a baking sheet. |
| 13 | Bake 1 ?hours. |
| 14 | Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar. |
| 15 | Transfer to a rack and cool completely. |
| 16 | Serve at room temperature, or slightly warmed |
